Delia Smith Chinese Chicken with Broccoli Recipe

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This Chinese chicken with broccoli is a quick, comforting dinner with tender chicken, crisp-tender broccoli, and a glossy savoury sauce that clings to every bite. The flavour is classic takeout style: salty-sweet, lightly garlicky, with a toasted sesame finish. It’s very beginner-friendly as long as you prep everything before you start cooking. From start to finish, you’re looking at about 35 minutes.

Ingredients

For the chicken

500g chicken breast, thinly sliced
1 tbsp cornflour (cornstarch)
1 tbsp light soy sauce
1 tsp toasted sesame oil

For the sauce

120ml chicken stock (or water)
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry)
2 tsp brown sugar (or caster sugar)
2 tsp cornflour (cornstarch)

For the broccoli and stir-fry

1 large head broccoli, cut into small florets (about 300g)
2 tbsp neutral oil (vegetable, rapeseed, or sunflower), divided
3 garlic cloves, finely chopped
2 tsp fresh ginger, finely grated
Pinch of chilli flakes (optional)

To serve (optional)

Steamed jasmine rice or egg noodles
Sliced spring onions and/or sesame seeds

How to Make Delia Smith Chinese Chicken with Broccoli Recipe

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with parchment so the broccoli roasts quickly and doesn’t stick.
Prep the broccoli: Cut the broccoli into small, even florets. Toss with 1 tsp of the oil and spread out in a single layer on the tray.
Mix the chicken: In a bowl, toss the sliced chicken with 1 tbsp cornflour, 1 tbsp soy sauce, and 1 tsp sesame oil until every piece is lightly coated.
Mix the sauce: In a jug or small bowl, whisk together the stock, 2 tbsp soy sauce, oyster sauce, Shaoxing wine, sugar, and 2 tsp cornflour until smooth. (Give it another stir right before cooking as the cornflour settles.)
Bake the broccoli: Roast for 8 to 10 minutes, until bright green with lightly browned tips. This gives you that crisp-tender bite that holds up beautifully in the sauce.
Cook the chicken: Heat 1 tbsp oil in a wok or large frying pan over high heat. Add the chicken in a single layer and stir-fry for 3 to 4 minutes, until just cooked through. Tip onto a plate.
Build flavour in the pan: Add the remaining 1 tbsp oil, then stir-fry the garlic and ginger (and chilli flakes, if using) for 20 to 30 seconds, just until fragrant.
Thicken the sauce: Stir the sauce again and pour it into the hot pan. Let it bubble for 30 to 60 seconds, stirring, until glossy and thick enough to coat the back of a spoon.
Assemble the stir-fry: Return the chicken to the pan and toss to coat. Add the roasted broccoli and stir through for 1 minute to warm everything through.
Cool slightly before serving: Take the pan off the heat and let it stand for 2 minutes. The sauce settles, clings better, and you avoid steaming-hot first bites.
Serve: Spoon over rice or noodles and finish with spring onions or sesame seeds if you like.

Tips

How do I keep the chicken tender, not rubbery?

Slice it thinly across the grain and coat it in cornflour before cooking. Then cook it quickly over high heat and remove it as soon as it’s just done; it will finish warming in the sauce.

Why is my sauce watery?

Either the sauce didn’t reach a proper bubble, or the cornflour wasn’t fully dissolved. Whisk the cornflour into cold stock first, re-stir right before pouring, and let the sauce boil for 30 to 60 seconds to activate the thickening.

How do I stop garlic and ginger from burning?

Keep them moving and only cook for 20 to 30 seconds before adding the sauce. If your pan is very hot, lower the heat slightly for this step.

Can I make the broccoli crisp-tender instead of soft?

Roasting is the easiest way to get crisp-tender broccoli that doesn’t weep into the sauce. Don’t overcrowd the tray, and keep the roast time short.

Serving Suggestions

Steamed jasmine rice with sliced spring onions
Egg noodles with a drizzle of extra sesame oil
Quick cucumber salad with rice vinegar and a pinch of sugar
Stir-fried green beans or pak choi on the side

Storage

Room temperature

Cool leftovers quickly and don’t leave out for more than 2 hours (or 1 hour in very warm kitchens). This dish is best handled like any cooked chicken meal.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in a frying pan with a small splash of water or stock to loosen the sauce, or microwave in short bursts until piping hot.

Freezing

Freeze in a well-sealed container for up to 2 months. Thaw overnight in the fridge, then reheat gently. The broccoli will be softer after freezing, but the flavour will still be lovely.

How to Make Delia Smith Chinese Chicken with Broccoli Recipe

Nutrition

Calories: 320 kcal
Carbohydrates: 16 g
Protein: 33 g
Fat: 12 g
Saturated Fat: 2 g
Sodium: 900 mg

Nutrition values are estimates and will vary depending on the exact ingredients you use (especially soy sauce and stock).

FAQs

Can I make Chinese chicken with broccoli without oyster sauce?

Yes. Swap the oyster sauce for 1 extra tablespoon of light soy sauce plus 1 teaspoon of brown sugar. The flavour will be slightly less rich, but still very good.

What’s the best cut of chicken for chicken and broccoli?

Chicken breast stays lean and cooks fast, but boneless skinless thighs are even juicier and more forgiving. Use the same method and slice thinly.

How do I make the sauce thicker or thinner?

For thicker sauce, let it bubble a little longer or add a small extra slurry (1 tsp cornflour mixed with 1 tbsp cold water). For thinner sauce, whisk in a splash of stock or water until it’s the consistency you like.

Can I add other vegetables to this recipe?

Absolutely. Sliced peppers, mangetout, baby corn, mushrooms, or pak choi all work well. Add quick-cooking veg near the end so it stays crisp.