Are you a Chinese food lover? Chicken with Broccolis stir-fry will wow you!

Are you a Chinese food lover? Chicken with Broccolis stir-fry will wow you!IF you are a lover of intercontinental foods and can’t seem to get enough of Chinese food when served to you either at a high-profiled event or at a five-star hotel, then you need to get your apron and cooking utensils ready for a weekend treat.

For Chinese food lovers, we all know how expensive Chinese delicacies are and despite how ridiculously expensive their foods are, they are served in a very small portion.  Instead of dolling out so much money for a small portion of any of your favourite Chinese food, Exquisite Food caught up with a chef, whose specialty is Chinese dishes, to bring you the recipe of a mouth watering and healthy Chinese delicacy, which is chicken with broccoli. Chef Brian, who works as a chef in a five-star hotel in Ibadan, said that this Chinese menu is the favourite for most people who love Chinese foods.

I think people love the chicken with broccoli and stir-fry sauce because of how rich in nutrient the varieties of vegetables and spices use in making them are. Not only does it taste very delicious, but also nutritious in terms of health benefits. Some of the ingredients used in making this sauce are imported from Thailand or Japan, which is why most Chinese foods are expensive. This Chicken and Broccoli stir-fry sauce is one of my favorite Chinese dishes. The savory and yummy brown sauce completes the dish. It can be served it with basmati or the regular rice sold at the market, but I prefer it with basmati rice. Chef Brian shared with Exquisite Food, the ingredients and recipes for cooking the Chinese dish. They are listed below:

Ingredients for Chinese chicken and broccoli stir-fry sauce:

Boneless and skinless chicken breast (cut into pieces), flour, chicken broth/stock, honey, soy sauce, fresh ginger (peeled and grated), garlic cloves (grated), sesame oil (optional),  vegetable oil, broccoli, onion and mushrooms.


  • Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl – you’ll use it for the sauce).
  • To make the sauce: in the bowl with remaining flour used for coating chicken, add one cup of chicken stock, honey, cup soy sauce, grated ginger, cloves of grated garlic and sesame oil (if using) and stir until smooth. Set aside.
  • Place a pot on cooking gas and pour olive oil in it.

Once oil is hot, add chicken pieces and spread out evenly. Let the chicken sit for a minute before stirring, then stir-fry for five minutes or until browned. Remove chicken from the pan and set aside.

  • Add oil to the same pan. Once hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry for five minutes, or until mushrooms are softened and broccoli is crisp-tender.
  • Stir the sauce again and then pour it on your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer for some minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.

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