Chicken and Broccoli Stir-Fry

Questions About Chicken and Broccoli Stir-Fry

How to Make Chicken and Broccoli Stir-Fry

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1. Whisk the cornflour with the soy sauce, stock and rice vinegar until smooth. Set aside.

   Mark done

2. Heat 1 tbsp of the sunflower oil in a large wok or frying pan over high heat until it shimmers. Stir-fry the chicken for 4 minutes, until golden and cooked through, then move it to a plate.

   Mark done Start 4 min timer

3. Add the remaining oil, then the broccoli and red pepper. Stir-fry for 3 minutes, then add the garlic and ginger and stir-fry for 30 seconds.

   Mark done Start 3 min timer

4. Pour in the sauce and bring to a boil, stirring; it thickens in about 1 minute. Return the chicken, toss to coat and take the pan off the heat. Stir in the sesame oil and scatter the spring onions over.

   Mark done Start 1 min timer

A Few Pointers

• Put the chicken in the freezer briefly before slicing; it firms up and cuts into thinner, neater slices.
• If the sauce gets too thick, loosen it with a splash of water or stock.
• Keep everything chopped and within reach before you turn the heat on, because a stir-fry moves quickly.

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve With It

Cauliflower rice · A cucumber salad · Steamed pak choi

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot pan with a splash of water.

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.