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Chicken and broccoli stir-fry recipe

Chicken and broccoli stir-fry recipe

65 ratings

If you're looking for a simple stir-fry that you can knock up in under 30 minutes, this chicken and broccoli stir-fry recipe is the perfect go-to See method

  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 570 calories / serving
  • Dairy-free


  • 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
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    6g 28%
  • Sugars

    3g 3%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 56.3g Protein 37.1g Fibre 4.5g


  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.

See more Stir fry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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