2 large chicken breasts, cut into bite sized pieces
300g tender stemmed broccoli, cut into 2.5cm (1 inch) pieces
2 red bird’s eye chillies, seeded and cut into rings
4 cloves garlic, minced
2.5cm (1 inch) ginger, minced
3 spring onions, sliced into thin rings
Start by preparing the sauce. Place all of the sauce ingredients in a mixing bowls and whisk until smooth. Set aside.
Mix the flour, salt and pepper together and dust the chicken so that it is equally coated with the cornflour (corn starch) mixture and shake off any excess flour.
Now pour the oil into a wok over high heat. The oil needs to be about 200c/400f. If you don’t have an oil thermometer, stick a wooded chopstick or spatula in it. When bubbles form around the wood instantly, the oil is ready for cooking.
Cook the chicken in small batches so that you don’t lower the temperature of the oil and cook until lightly browned and crispy. This should only take about 5 minutes to cook all the chicken. Transfer the cooked chicken to a rack to drain any excess oil.
Add the broccoli and chillies to the wok and fry for a couple of minutes until just cooked through. Transfer the cooked broccoli to a plate.
Now add a little oil to the wok if required. You need about a tablespoon of oil. Fry the garlic, ginger and spring onions (scallions) for about 30 seconds or until fragrant.
Pour the prepared sauce into the wok and bring to a simmer. To finish, return the chicken and broccoli to the wok and stir well to combine.
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