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Chicken with broccoli

Wok-fried, tqsty and easily digestible chicken with broccoli florets and rice.

Preparation time 30 minutes


  • 750 g chicken breast, diced
  • 400 g white rice, or pasta
  • fresh broccoli, cut into florets
  • 4 spring onions, sliced
  • 2 cloves garlic, crushed
  • sesame seeds
  • 2 tbsp ginger syrup
  • 2 tbsp soy sauce
  • 1 tbsp Worcester sauce
  • 2 ½ tbsp sesame oil
  • 6 tbsp chicken broth
  • a little pistachios
  • salt & pepper


Cook the white rice according to package directions until tender.

Take a wok, put on high heat, add 1 ½ tbsp sesame oil and fry gently in the garlic. Add the broccoli florets and spring onions in the wok and add 4 tablespoons chicken stock. Stir-fry over high heat in minutes crispy cooked. Then remove from the wok and place in a deep plate or bowl.

Take the chicken cubes and sprinkle with salt and pepper. Join now 1 tbsp sesame oil in the wok and turn up the heat. Put the chicken in cubes and fry them in 5-6 minutes cooked. Now add pistachios and you have nice crispy chicken. Then add 2 tablespoons chicken stock, add the soy sauce and Worchester sauce. At the end add ginger syrup and fry for a short moment. Add the broccoli florets, pistachios and spring onions back and heat through thoroughly.

Put the rice on the plates and spoon the mixture over it. Garnish with the sesame seeds and tasty.

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