Amelia Grace This is the sort of dinner that comes together faster than ordering a takeaway, chicken and broccoli stir-fried quickly in a glossy, savoury sauce, and it’s become one of my most relied-upon midweek dinners.
Speed is really the whole point of this dish, so having everything prepared and within reach before the pan even heats up makes all the difference to how smoothly it comes together.
Why Preparing Everything Before You Start Cooking Matters So Much Here
Stir-frying is a genuinely fast cooking method, and that speed means there’s very little time to stop and chop an ingredient once the pan is hot.
Unlike a braise or casserole, where you have time between steps to prepare the next ingredient, a stir-fry moves quickly from one addition to the next, often within seconds.
Having the chicken sliced, the broccoli cut into florets, and the sauce ingredients all measured out and within arm’s reach before you even turn on the heat means you can move through the cooking process without anything overcooking while you scramble to chop the next thing.
Ingredients for Delia Smith Chinese Chicken with Broccoli
- 500g chicken breast, thinly sliced
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 300g broccoli, cut into small florets
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp caster sugar
- 100ml chicken stock
- 1 tsp cornflour, mixed with 1 tbsp cold water
How to Make Delia Smith Chinese Chicken with Broccoli — Step by Step
Step 1 — Prepare Everything First
Before you start cooking, have the chicken sliced and tossed in the cornflour, the broccoli cut into florets, and the sauce ingredients measured out and within reach.
Step 2 — Heat the Pan
Heat the oil in a large wok or frying pan over high heat until shimmering.
Step 3 — Cook the Chicken
Add the chicken and stir-fry for 3–4 minutes, until lightly golden and cooked through. Remove and set aside.
Step 4 — Blanch the Broccoli
While the pan is still hot, add the broccoli and stir-fry for 2 minutes. If your pan isn’t large enough for everything, blanch the broccoli in boiling water for 1–2 minutes instead, then drain.
Step 5 — Add the Garlic and Ginger
Add the garlic and ginger to the pan with the broccoli, stir-frying for 30 seconds until fragrant.
Step 6 — Combine the Sauce Ingredients
Mix together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar and chicken stock.
Step 7 — Return the Chicken and Add the Sauce
Return the chicken to the pan and pour in the sauce mixture, stirring to combine.
Step 8 — Thicken the Sauce
Stir in the cornflour and water mixture, stirring continuously until the sauce thickens and turns glossy, about 1–2 minutes.
Step 9 — Serve
Serve immediately, straight from the pan.
My Top Tips for the Best Delia Smith Chinese Chicken with Broccoli
Prepare everything before you start cooking. This dish moves quickly once the pan is hot, so having everything sliced, chopped and measured out beforehand is genuinely essential.
Use the highest heat your hob can manage. Proper stir-frying needs intense heat to cook quickly without the ingredients steaming or becoming watery.
Don’t overcrowd the pan. If your wok or pan isn’t large enough, cook the chicken in batches to maintain that high heat and get a good sear.
Cut the broccoli into small, even florets. This helps it cook quickly and evenly in the short time available during stir-frying.
Have the cornflour slurry ready to go. Mixing it with cold water just before you need it, rather than letting it sit, keeps it properly combined and ready to thicken the sauce instantly.
Serving Suggestions
Serve over steamed rice or noodles, with the glossy sauce spooned generously over the top. A scattering of sesame seeds or sliced spring onions makes a nice finishing touch.
How to Store Delia Smith Chinese Chicken with Broccoli
In the fridge: Store in an airtight container for up to 2 days. Reheat thoroughly, ideally in a hot pan rather than the microwave, to help maintain some texture.
At room temperature: Not suitable — cool and refrigerate promptly once cooled.
In the freezer: Not ideal — the broccoli and sauce texture can both suffer on freezing and reheating, though it’s safe to freeze for up to 2 months if needed.
Delia Smith Chinese Chicken with Broccoli Recipe
Ingredients
Method
- Prepare all ingredients before starting to cook.
- Heat oil in a wok over high heat.
- Stir-fry the chicken for 3–4 minutes. Remove and set aside.
- Stir-fry the broccoli for 2 minutes.
- Add garlic and ginger, stir-frying for 30 seconds.
- Mix together the sauce ingredients.
- Return the chicken and add the sauce.
- Stir in the cornflour slurry until thickened and glossy.
- Serve immediately.
Notes
Frequently Asked Questions About Delia Smith Chinese Chicken with Broccoli
Can I use a different vegetable instead of broccoli?
Yes, mangetout, pak choi or sliced peppers all work well in place of or alongside broccoli, adjusting the cooking time slightly for quicker-cooking vegetables.
Why is my sauce not thickening?
This usually means the cornflour mixture wasn’t stirred in properly, or it needs a bit more time over the heat. Keep stirring continuously for a minute or two, and it should thicken noticeably.
Can I make this dish ahead of time?
This dish is really best cooked fresh and served immediately, as stir-fries lose their characteristic texture when reheated. If needed, you can prepare all the ingredients ahead and cook just before serving.
Can I use chicken thighs instead of breast?
Yes, thinly sliced chicken thigh works well too, and can be slightly more forgiving if you accidentally cook it a touch longer than intended.
