Broccoli chicken


Finally I can share my all time favorite, quick and easy, feel-good recipe. My family loves broccoli chicken! It was our savior back on our vacation in Thailand. My super picky daughter would only eat the bread from the breakfast buffet and we were really worried about her nutrition till we stumbled upon this dish on the menu of some beach food stall. With this she slowly started to open up for Thai food! : )

All you need is some broccoli, chicken meat, soy sauce, a piece of ginger, white rice and 20 min of time. I know, I used a lot more ingredients in the recipe down below, but basically this is all you need for a delicious meal.

This recipe here is the deluxe version! If you’ve already had enough of hoisin sauce, just omit it. I strongly recommend using a high quality oyster sauce though – like the one from megachef, which is the best one I know. Megachef’s oyster sauce and of course the great fish sauce from the same brand will greatly improve your Asian cooking!!

Broccoli chicken


  1. 500 g broccoli
  2. 500 g chicken breast from free range chicken
  3. 1 thumb size piece of ginger
  4. 2 cloves garlic
  5. 3 spring onions, greens chopped
  6. Chili flakes to taste
  7. Steamed Basmati rice to serve
  8. 1 tbsp cooking oil
  9. Marinade
  10. 2 tbsp Chinese rice wine
  11. 1 tbsp cornstarch
  12. 1 tsp baking soda
  13. Sauce
  14. 1 tbsp hoisin sauce
  15. 4 tbsp soy sauce (Kikkoman)
  16. 2 tbsp high quality oyster sauce (Megachef)
  17. 1 tsp cornstarch
  18. 1/2 - 1 tsp salt, to taste
  19. 1 tsp sesame oil
  20. 1 tbsp sugar
  21. 1 tbsp rice vinegar
  22. 3 dashes of white pepper


Cut the meat into 5 mm slices, transfer to a bowl and wet with 1 tbsp rice wine. Add the baking soda and mix until evenly distributed. Let the meat rest for about 10 min. Rinse throughoutly under running water and drain as much as possible.

Mix the cornstarch with 1 tbsp rice wine, stir until smooth and marinate the chicken with it in a medium size bowl.

Meanwhile cut the broccoli into single florets and wash them. Cut the florets into 2 mm thick strips. Set aside.

(Heat the Basmati rice with the same amount of water (1/1) and a pinch of salt in a saucepan with a lid on until it’s cooking (heavily). Turn the heat to the lowest and let it simmer with the lid on for about 15 min.

In a big pot bring salted water to a boil and blanch the broccoli for about 1 min. Drain quickly and transfer to a bowl with iced water or rinse under cold running water to cool it down fast.

Peel, crush and roughly mice the garlic. Peel the ginger and cut into very thin slices.

Mix all the ingredients for the sauce in a big glass and double with water.

Heat a large pan until piping hot and add 1 tbsp cooking oil. Sear ginger and garlic for a few seconds, add the meat and fry until golden brown. Add the broccoli and fry for 30 seconds. Pour in the sauce mixture and cook until the sauce is thickened. Sprinkle with chili flakes and chopped spring onion, serve with steamed rice.



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