Stir-frying cooks thinly sliced meat and vegetables quickly over high heat, keeping them tender and slightly crisp. Made with soy sauce and five-spice, Delia Smith Chinese Chicken with Broccoli Recipe combines chicken, broccoli, shiitake mushrooms and cashew nuts in a savoury Chinese-style dish.
Ingredients
This recipe serves 2–3 people and takes approximately 15 minutes to prepare, 30 minutes to marinate and 15 minutes to cook.
For the chicken:
3 skinless chicken breasts (about 450g), thinly sliced
1 heaped tablespoon cornflour (cornstarch)
½ teaspoon Chinese five-spice powder
2 dessertspoons soy sauce
For the vegetables:
110g broccoli florets
110g shiitake mushrooms, sliced
110g unsalted cashew nuts
4 spring onions, finely sliced
1 small onion, chopped
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
For cooking and seasoning:
3 tablespoons groundnut or vegetable oil
4 tablespoons Chinese rice wine or dry sherry
2 tablespoons soy sauce
Salt, to taste
Fresh ginger, garlic and five-spice give the chicken its characteristic flavour. I prefer shiitake mushrooms here because they have a stronger, earthier taste than ordinary button mushrooms. The cashews add a pleasant crunch, especially if they are lightly toasted before going into the wok.
How to Make Delia Smith Chinese Chicken with Broccoli
Step 1
Cut the chicken breasts into thin strips, approximately 5mm wide. Place them in a bowl and add the cornflour and Chinese five-spice powder. Mix until the chicken is evenly coated, then add the soy sauce and stir again.
Cover the bowl and refrigerate for 30 minutes. The cornflour gives the chicken a light coating that helps it brown during cooking, while the soy sauce seasons the meat.
While the chicken marinates, prepare the vegetables. Cut the broccoli into small florets and slice any thick stalks diagonally so they cook quickly. Slice the mushrooms, chop the onion and prepare the garlic and ginger.
Separate the white and green sections of the spring onions. Chop the white parts for cooking and keep the green tops for garnishing.
Have everything ready before heating the wok. Stir-frying takes only a few minutes once the ingredients start cooking, so leaving vegetables unprepared can easily lead to burnt garlic or overcooked chicken.
Step 2
Place a large wok or deep frying pan over medium-high heat and add 1 tablespoon of oil. Once hot, add the cashew nuts and stir-fry for about 1 minute until lightly golden. Remove them from the wok and set aside.
Add another tablespoon of oil and increase the heat. Add the marinated chicken in small batches, spreading the strips across the hot surface.
Cook for approximately 3–4 minutes per batch, turning frequently until the chicken becomes lightly golden and is cooked through. Remove each batch to a clean plate.
Avoid overcrowding the pan because too much chicken lowers the heat and causes the meat to release moisture instead of frying.
The chicken should reach an internal temperature of 74°C (165°F). Thin strips cook quickly, so check them rather than leaving them in the wok longer than necessary.
Step 3
Add the remaining tablespoon of oil to the wok. Lower the heat slightly and add the chopped onion, garlic and grated ginger. Cook for approximately 2 minutes, stirring until the onion softens.
Increase the heat and add the broccoli and sliced shiitake mushrooms. Stir-fry for 1–2 minutes, turning the vegetables regularly.
Return the chicken and cashew nuts to the wok. Pour in the Chinese rice wine and remaining soy sauce, then add the chopped white sections of the spring onions.
Toss everything together, cover and cook for another 1–2 minutes until the broccoli is tender but still slightly firm. Taste the cooking juices before adding any salt.
Remove from the heat and scatter the green spring onion tops over the chicken.
Serve immediately while the cashews are still crunchy and the broccoli remains bright green. The dish should have a light savoury coating rather than a thick, heavy sauce.
What to Serve With Delia Smith Chinese Chicken with Broccoli
Steamed jasmine rice goes particularly well with this chicken. Its soft texture balances the crunchy vegetables and absorbs the soy sauce and ginger-flavoured cooking juices. Plain basmati rice is another good option.
Egg noodles also work nicely. Cook them separately, drain and toss with a small amount of sesame oil before serving the chicken on top. I particularly like noodles here because they turn the stir-fry into a filling meal without needing another side dish.
For something lighter, serve the chicken with steamed pak choi, green beans or a cucumber salad dressed with a little rice vinegar.
You can also use brown rice for extra fibre, although it has a firmer texture and takes longer to cook.
I prefer serving Delia Smith Chinese Chicken with Broccoli Recipe with plain rice instead of heavily seasoned fried rice. The chicken already has enough flavour from the garlic, ginger, five-spice and soy sauce.
Delia Smith Chinese Chicken with Broccoli Nutrition Information
The following values are approximate for one serving, based on dividing the recipe into three portions without rice or noodles.
Nutrient | Approximate amount |
|---|---|
Calories | 560 kcal |
Protein | 45g |
Carbohydrates | 20g |
Fat | 34g |
Saturated fat | 6g |
Fibre | 3g |
Sugar | 4g |
Chicken breast supplies plenty of protein, while broccoli contributes vitamin C, fibre and potassium. Cashew nuts provide additional protein and unsaturated fats, although they also increase the calorie content.
Using less oil or reducing the quantity of cashews will lower the calories. Reduced-salt soy sauce can also help control the sodium content.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a good substitute. They contain slightly more fat than chicken breasts but stay juicy during stir-frying. Cut them into thin strips and cook thoroughly.
Can I use frozen broccoli?
Yes, although fresh broccoli gives a firmer texture. Thaw frozen broccoli and drain it well before cooking. Add it near the end because it has already been blanched before freezing and can soften quickly.
What can I use instead of Chinese rice wine?
Dry sherry is a suitable replacement. For an alcohol-free version, use unsalted chicken stock with a small splash of rice vinegar. The flavour will be slightly different, but it will still make a good stir-fry.
How do I keep the chicken tender?
Slice the chicken thinly across the grain, coat it evenly with cornflour and cook it in small batches over high heat. Remove it once cooked rather than leaving it in the wok while preparing the vegetables.
Can I make this recipe without cashew nuts?
Yes. Leave them out if you prefer or need a nut-free version. The chicken, broccoli and mushrooms will still have plenty of flavour, although the finished dish will lose some crunch.
How long does leftover chicken with broccoli last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan with a little water until piping hot throughout. The broccoli may become softer, so this dish tastes best when freshly cooked.