Sweet and spicy chicken and broccoli

    Sweet and spicy chicken and broccoli


    9 people made this

    About this recipe: Chicken and broccoli are cooked together in a sauce made with garlic, hoisin sauce, ginger and chillies. This recipe is quick and ideal for a weeknight. It's perfect served over freshly cooked rice.

    Serves: 4 

    • 275g broccoli florets
    • 1 tablespoon olive oil
    • 2 skinless, boneless chicken breast fillets, cut into 2.5cm strips
    • 4 tablespoons sliced spring onions
    • 4 cloves garlic, thinly sliced
    • 1 tablespoon hoisin sauce
    • 1 tablespoon chilli paste
    • 1 tablespoon low salt soy sauce
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon crushed chillies
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 cloves garlic, thinly sliced
    • 2 tablespoons chicken stock

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place broccoli in a steamer over 2.5cm of boiling water and cover. Cook until tender but still firm, about 5 minutes.
    2. Heat the oil in a frying pan over medium heat and saute the chicken, spring onions and garlic until the chicken is no longer pink and juices run clear.
    3. Stir the hoisin sauce, chilli paste and soy sauce into the frying pan. Season with ginger, crushed chillies, salt and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

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    Reviews (2)


    This is ridiculously spicy....far to much chilli and pepper. I love spicy food but I couldnt taste anything else because the spice completely overwhelmed all the other flavours. Id recommend half a tablespoon chilli paste and no chilli flakes or pepper. Add a further 2 tablespoons of hoisin too. - 20 Apr 2015


    Made this as we are eating healthy and find that food can be quite bland. This was lovely. Used the ingredients loosely, and it had delicious taste to it. Didn't have any hoisin sauce, so used Teriyaki, but will made this a lot more. Just adjust the seasonings to your taste. - 24 Jan 2016

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