Chinese stir-fried chicken with broccoli and mushrooms

Paul Merry - Food Development Director
Prep time: 
40 mins
Cook time: 
10 mins
  • 1 small chicken breast
  •  1½ oz. (40 g) broccoli florets 
  •  3 oz. (75 g) mushrooms, cut in slices through the stalks
  •  1 level dessertspoon cornflour
  •  1 dessertspoon soy sauce
  •  1½ tablespoons oil 
  •  1 small onion, chopped small
  •  1 clove of garlic, chopped
  •  1 level teaspoon grated fresh root ginger
  •  2 spring onions, finely chopped
  1. First of all remove the skin and any bone from the chicken breast, and cut it into small pieces (approx. 1 x ½ inch, 2.5 x 1 cm). Then place the pieces in a small bowl, sprinkle them with the cornflour and mix well, using your hands, until all the pieces are well coated. Next sprinkle in the soy sauce and mix again until they've all been coated with that too. Cover the bowl and leave it in a cool place for 30 minutes.
  1. After that, heat 1 tablespoon of oil in a 7 inch (18 cm) frying-pan or wok and when it's very hot, stir-fry the chicken pieces for about 2 minutes, keeping them on the move and tossing them about all the time so that all sides get into contact with the heat. Then remove them to a plate and keep warm.
  1. Next add ½ tablespoon of oil to the pan and add the chopped onion, garlic and ginger. Let that cook for about 2 minutes, then add the broccoli and mushrooms – and stir-fry these, again tossing them all around over a high heat for about 1 minute.
  1. Now return the chicken to the pan, turn the heat down to medium, sprinkle half the spring onion in. Put a lid on the pan and cook for a further minute.
  1. Serve straight away then, with the rest of the spring onion sprinkled over.