Chicken and broccoli stir-fry Recipe

Cooking:5 mins
Prep: 15 mins
Serves: 4

Cooking Ingredients:

  • 240g long-grain rice
  • 1 tbsp olive oil
  • 600g pack chicken thigh fillets, sliced
  • 1 head of broccoli, broken into small florets, stem finely chopped
  • 2 garlic cloves, crushed
  • 5cm piece ginger, peeled and grated
  • 1 red chilli, finely chopped and deseeded (if you like)
  • 1 ½ tbsp reduced-salt soy sauce
  • 40g cashew nuts, roughly chopped
  • 15g fresh coriander, roughly chopped

Cooking Instructions:

  1. Cook the rice in a large pan of boiling water for 15 mins or until tender. Drain and set aside.
  2. Meanwhile, heat the oil in a large frying pan or wok over a high heat. Add the chicken, season and fry for 5 mins until lightly golden. Transfer to a plate with a slotted spoon, leaving any oil in the pan.
  3. Add the broccoli, garlic, ginger and most of the chilli to the pan and stir-fry for 5 mins. Return the chicken to the pan and cook for 2 mins or until cooked through. Remove the pan from the heat and add the soy sauce.
  4. Divide the rice between 4 plates and top with the chicken and vegetables. Scatter over the cashew nuts, remaining chilli and the coriander to serve.

Recipe by:

Here are 5 other ways you can consume Broccoli!

  • Steam for 8 – 10 minutes
  • Roast and add sesame seeds or lemon juice
  • Add to pasta with some pesto. Blend the broccoli or chop into smaller pieces.
  • Finely chopped for a winter vegetable soup

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