Crispy Chili Chicken with Broccoli Stir-Fry Recipe

Crispy Chilli Chicken with Broccoli. A quick Asian-style chicken stir-fry ready in 20 minutes, with gluten-free options.

I love cooking Asian dishes, and this Crispy Chilli Chicken with Broccoli is a firm favourite. It’s a variation on a crispy chilli beef recipe, swapped for chicken to make it a touch lighter. It’s fast, versatile and easy to make gluten-free if needed.

As a food writer I test lots of recipes, so this one sits in my regular rotation for nights when I want something reliable and quick. The whole meal takes about 20 minutes—start the rice first and everything else will be ready by the time the rice finishes.

Begin by coating the chicken in seasoned cornflour (cornstarch):

Fry the coated chicken in hot oil in a wok until nicely golden and crispy, then remove and drain on paper:

In the same pan add garlic and ginger, then toss in broccoli and chilli (optional if you prefer milder food):

Mix a sauce of lime juice, soy sauce and caster sugar. For a gluten-free version use tamari in place of soy sauce (see notes for a tip if the sauce feels thin):

Remove the broccoli, pour the sauce into the wok and let it bubble until reduced and syrupy, then return the broccoli and chicken and toss to coat:

Serve immediately with the rice and scatter with chopped spring onions and extra chilli if you like.

This dish works well with leftover cooked meat too. Thinly sliced roast chicken, beef, pork or lamb reheats quickly and makes an even faster version. Prawns also work nicely if you prefer seafood.

The Crispy Chilli Chicken with Broccoli Recipe:

Square image of Asian crispy chicken with broccoli and rice in a stoneware bowl. Blue napkin in background

Crispy Chilli Chicken with Broccoli

A quick Asian-style chicken stir-fry, ready in 20 minutes. Gluten-free option included.

Prep Time:
5 mins

Cook Time:
15 mins

Total Time:
20 mins

Servings:
3 people

Course: Dinner

Cuisine: Asian

Ingredients

3 tbsp vegetable oil
Pinch salt and pepper
2 tbsp cornflour/cornstarch
2 chicken breasts, cut into thin strips
1 thumb-sized piece of ginger, peeled and finely chopped or grated
3 garlic cloves, peeled and finely chopped or crushed
1 large head of broccoli, cut into small florets
1 red chilli, chopped (discard seeds if you prefer milder)
Juice of 2 limes
6 tbsp dark soy sauce (use tamari for gluten-free)
6 tbsp caster sugar

To Serve:

Small bunch spring onions/scallions, chopped
Boiled rice, for serving
Extra chopped red chilli to garnish (optional)

Instructions

Heat the oil in a wok or large frying pan. Mix the salt and pepper with the cornflour and toss the chicken strips in the mixture until completely coated.
When the oil is hot, fry the chicken until golden brown and crispy. You may need to cook in two batches. Remove the chicken with a slotted spoon and drain on kitchen paper.
Leave about 1 tbsp of oil in the pan; discard excess if there’s more.
Take the wok off the heat or reduce to very low, add the ginger and garlic and stir for about 30 seconds. Then add the broccoli and chopped chilli.
Fry for 2–3 minutes until the broccoli is warmed through but still crisp. Remove the broccoli from the wok.
Mix the lime juice, soy sauce (or tamari) and sugar in a small bowl, then pour into the wok. Turn the heat up and let it bubble for a couple of minutes until the sauce reduces and thickens.
Add the chicken and broccoli back to the wok, toss to coat and heat through for 1 minute. Serve with boiled rice and garnish with spring onions and more chilli if desired.

Notes

Can I make it gluten free?

Yes. Replace soy sauce with tamari. Tamari can produce a thinner sauce, so if needed stir in a small cornflour/cornstarch slurry (1 tsp cornflour mixed with 1 tsp cold water) while the sauce is bubbling to help thicken it.

Can I make it ahead?

This dish is best served immediately; the chicken will lose crispness if chilled or frozen. It still tastes good reheated: cool, cover and freeze, then defrost overnight and reheat thoroughly in a wok or microwave, adding a splash of water if it seems dry.

Nutrition info: per serving (does not include rice) — Calories: 436 kcal; Carbohydrates: 51 g; Protein: 26 g; Fat: 16 g; Saturated Fat: 11 g; Cholesterol: 48 mg; Sodium: 2174 mg; Fiber: 6 g; Sugar: 30 g. Use as an approximation.

Nutrition

Calories: 436 kcal |
Carbohydrates: 51 g |
Protein: 26 g |
Fat: 16 g

Nutrition information is automatically calculated and should be used as an approximation.

Tools used

Swift Spice Wok	Citrus Reamer

Some links in the original post were affiliate links. Nutritional values are approximate. This recipe was first published in April 2016 and updated in July 2018 with new photos, tips and a video.