Thai Chicken and Broccoli Stir-Fry

READY IN: 18mins
Top Review by Bergy

What can I say except a truly flavorsome recipe. Used full chili strength but had to use dried lemon grass, cut back on the peanut butter and used ginger . I sliced the chicken while it was 3/4 frozen so I got lovely thin even slices (makes it look great). Used Denzil's hot sauce. MMmmmm will make it again & again Thanks SueL

Ingredients Nutrition


  1. Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
  2. Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
  3. Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
  4. Return chicken to pan with broccoli and stir well.
  5. Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
  6. Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

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