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This recipe is classed as easy

Rating 3.35 / 5 (46 votes)

Prep time:
10 min, plus 20 minutes marinating
Cook time:
10 min

Make a stay-at-home take-away with Ken Hom's classic Chinese chicken dish


1. In a large bowl, combine the chicken with all the marinade ingredients, and leave to marinate at room temperature for 20 minutes.

2. Cut the stalks off the broccoli and divide the heads into small florets. Peel the stalks and thinly slice them on the diagonal.

3. Heat a wok over high heat, then add the oil and the chicken. Stir-fry for 5 minutes, until the chicken is brown. Remove the chicken with a slotted spoon and set aside.

4. Wipe the wok clean and reheat until it is hot, quickly add the shallots and garlic and stir-fry for 2 minutes, until brown. Then add the black pepper, rice wine, oyster sauce and stir-fry for a minute.

5. Now add the broccoli and the chicken stock. Cover tightly and cook over high heat for about 5 minutes.

6. Return the drained chicken to the wok and cook for about a minute or until the chicken is thoroughly cooked. Finally add the fresh basil leaves to the mix. Turn out onto a platter and serve immediately.

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Latest Comment


easy recipe, good taste. good with chips.

DivyaB7163 DivyaB7163  Posted 27 Mar 2010 6:59 PM

Very easy, very tasty and filling - easy to do as long as you have everything prepared, I used 150ml (thanks for info on stock Andrew)

janet bell janet bell  Posted 01 Mar 2010 7:26 PM

Fab recipe and very easy....but no mention of the chicken stock in the ingredients....!!

MichelleR85785 MichelleR85785  Posted 11 Feb 2010 8:19 PM

Sarah - I used about 150mls.- just enough to steam the broccoli without the dish becoming "soupy"

AndrewS83124 AndrewS83124 Posted 14 Dec 2009 11:20 AM

Can anyone tell me, how much chicken stock is required?

SarahA38302 SarahA38302 Posted 08 Dec 2009 7:58 PM

Very easy to make. The children (9yrs,7yrs,1yrs)thought it was fantastic!

KimB96714 KimB96714 Posted 25 Oct 2009 4:35 PM

RenataG31259 RenataG31259 Posted 23 Jul 2009 11:55 AM