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Jamie's crispy chicken and broccoli noodles recipe

Jamie's crispy chicken and broccoli noodles recipe

218 ratings

Jamie says: "Quick and easy with crunchy veg, this stir-fry is a real winner." See method

  • Serves 2
  • 10 mins to prepare and 5 mins to cook
  • 474 calories / serving
  • Healthy
  • Dairy-free


  • 1 heaped tbsp sesame seeds (optional)
  • 2 higher-welfare skinless chicken breasts (about 120g each)
  • 2 heaped tsp Chinese five-spice
  • olive oil
  • 2 garlic cloves
  • 220g Tenderstem broccoli
  • 100g rice noodles
  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • sweet chilli sauce (optional)

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    3g 13%
  • Sugars

    4g 4%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 46.7g Protein 37.8g Fibre 4.5g


Jamie BB headshot 155x255

  1. Toast the sesame seeds (if using) in a large dry frying pan over a high heat until golden, about 1 min, then tip into a small bowl. Cut the chicken into 1cm chunks, then mix with the Chinese five-spice and a pinch of black pepper until well coated.

  2. Place the frying pan back on a high heat with 1tbsp olive oil, then fry the chicken for 4 mins, or until golden and gnarly.

  3. Meanwhile, peel and finely chop the garlic, then trim and finely slice the broccoli stalks, leaving the florets whole.

  4. Put the rice noodles in a bowl and cover with boiling water. 

  5. In a bowl, stir together the soy, vinegar, sesame oil and sweet chilli sauce, if using.

  6. Add the garlic and the broccoli to the chicken for the final min, then remove the frying pan from the heat.

  7. Drain the noodles, then add them to the frying pan along with the sauce and toss everything together. Serve with a sprinkle of the toasted sesame seeds.

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