Hoisin Chicken and Broccoli


  • 700g broccoli, cut into florets
  • 2 tbsp light soy sauce​
  • 2 tbsp hoisin sauce
  • ½ lime juice​
  • 2 tsp clear honey
  • 1 tsp crushed chillies
  • 1 tbsp cornflour
  • ½ tsp ground white pepper
  • ½ chicken stock cube, made up to 200ml
  • 1 tbsp sesame oil
  • 400g boneless chicken thighs
  • 100g bunch spring onions
  • 2 garlic cloves, chopped​
  • 6cm piece ginger, peeled and chopped
  • 1 tbsp sesame seeds


  1. Steam the broccoli for 6-8 mins until just tender. Whisk the soy, hoisin, lime juice, honey, chilli, cornflour, pepper and stock in a bowl, then set aside.
  2. Heat the sesame oil in a large frying pan until very hot. Sear the chicken for 1-2 mins, without moving, until lightly browned. Stir and cook for another 2-3 mins until browned on all sides and cooked through. Transfer to a plate.
  3. Set 2 tbsp spring onions aside and add the rest to the pan along with the garlic and ginger. Cook for  2 mins, stirring frequently, until fragrant and just softened.
  4. Reduce the heat to medium-low, stir in the soy sauce mixture, then cook for 2 mins to thicken. Add the cooked chicken and broccoli to the pan and gently coat in the sauce.
  5. Scatter with the sesame seeds and reserved spring onions to serve.