Chicken & Broccoli Stir-Fry

500g boneless skinless chicken thighs, cut into large bite-sized pieces

1 large head broccoli, cut into florets

20g fresh ginger, finely sliced

3 spring onions, cut into large chunks

2 tablespoons vegetable oil

The Marinade

1 tablespoon oyster sauce

1 teaspoon caster sugar

1 teaspoon sesame oil

1 tablespoon cornflour (cornstarch)

The Sauce

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 teaspoon caster sugar

½ teaspoon sea salt

½ teaspoon dark soy sauce

1 teaspoon sesame oil

100ml chicken stock, plus extra if needed

PREPARATION

1. Cut the chicken thighs into large bite-sized pieces. Mix with the oyster sauce, sugar and sesame oil, then coat lightly with the cornflour until evenly covered. Cut the broccoli into florets, finely slice the ginger and cut the spring onions into large chunks. In a small bowl, combine the oyster sauce, light soy sauce, sugar, salt, dark soy sauce, sesame oil and chicken stock to make the stir-fry sauce.

COOKING

2. Bring a saucepan of water to the boil and blanch the broccoli for 1–2 minutes, until bright green but still crisp. Drain well.

3. Heat a wok over a high heat until smoking.

4. Add the vegetable oil, followed immediately by the marinated chicken.

5. Spread the chicken into a single layer and leave it undisturbed for about 1 minute to develop a good sear.

6. Turn the chicken several times until browned on all sides.

7. Add the sliced ginger and spring onions, stirring briefly until fragrant.

8. Return the blanched broccoli to the wok.

9. Allow the wok to become very hot again before pouring in the prepared stir-fry sauce.

10. Scrape the bottom of the wok to release any caramelised bits into the sauce.

11. Add a splash more chicken stock if you prefer a slightly saucier stir-fry, then toss everything together until the sauce lightly coats the chicken and broccoli.

12. Serve immediately with steamed jasmine rice.

School of Wok Tips

 Chicken thighs remain juicier than chicken breast during high-heat stir-frying thanks to their natural marbling.

 Blanching the broccoli before stir-frying keeps it bright green and reduces the cooking time in the wok.

 Let the chicken sear before moving it to develop colour and maximise wok flavour (wok hei).

 Add the sauce only after the wok has returned to full heat so it reduces quickly into a glossy coating rather than a watery sauce.

FAQs

Can I use chicken breast instead of thighs?

Yes. Chicken breast works well, but thighs are more forgiving and stay juicier during stir-frying.

Do I have to blanch the broccoli?

No, but blanching helps the broccoli cook evenly, retain its vibrant colour and shortens the time it spends in the wok.

Why add cornflour to the marinade?

Cornflour creates a light protective coating around the chicken, helping it stay tender while also giving the finished sauce a silky texture.