Sticky Chicken & Broccoli Stir Fry


  • 500g chicken breast cut into small pieces
  • 150g broccoli florets
  • 2 tsps ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 225ml chicken stock
  • 3 tbsp soy sauce
  • 2 tsps sugar
  • 2 tsps corn flour
  • 2 tsps vegetable oil


  1. Heat the vegetable oil in a Typhoon wok and add the chopped chicken, ginger and garlic. Fry until the chicken turns golden brown (3-4 minutes).
  2. Pour in 175ml of the chicken stock followed by the soy sauce and sugar. Cook over a medium heat for 5 minutes, stirring the mixture every now and again. Add the broccoli and cook for a further 5 minutes until the chicken is cooked through.
  3. Add the corn flour to the remaining chicken stock and mix well. Pour it over the chicken and broccoli mixture and cook until the sauce thickens.