Mary Berry Chicken and Broccoli Stir-Fry

The first time I made this, I was starving, tired, and one kitchen disaster away from ordering takeaway. I had two chicken breasts, half a bag of tenderstem broccoli, and a carrot that had seen better days. I figured, let’s just throw it in a pan and hope for the best.

What I didn’t expect was how bright and flavourful it turned out. Slightly sweet from the honey, sharp from the lemon, with a subtle heat from the chilli—and all done in under 10 minutes. The only issue? I overcooked the broccoli into submission the first time. Since then, I’ve learned to prep everything ahead and keep the pan blazing hot. Now it’s one of my go-to weeknight wonders.

Let me show you how to get it right—and why it’s so much more than just “healthy chicken.”

A FEW REASONS THIS JUST WORKS

This isn’t just another stir-fry. Mary’s version feels fresh, not fussy.

• Honey + lemon – A quick glaze that balances sweet and tangy without a single spoon of sugar.
• White wine splash – Adds sharpness and deglazes the pan like magic.
• Fast-cooking veg – You keep the crunch, not soggy sadness.
• Fresh basil at the end – Unexpected. Brightens everything up.

Plus, it’s flexible. Swap out the veg, leave out the wine, even ditch the chilli if you must—it still works.

INGREDIENTS + WHY THEY MATTER

• Chicken breasts (2) – Cut into thin strips so they cook fast without drying.
• Runny honey (1 tbsp) – Adds a lovely caramelised edge when searing the chicken.
• Olive oil (2 tbsp) – I use one for chicken, one for veg. Keeps things clean and distinct.
• Tenderstem broccoli (250g) – Halved if thick. Cooks quickly, stays bright.
• Baby corn (175g) – Sweet crunch. Cut lengthways for looks and speed.
• Carrot (1) – For colour and texture. Cut into matchsticks.
• Spring onion (1) – Adds depth and a bit of sharpness.
• Chestnut mushrooms (150g) – Earthy, firm, and don’t turn watery.
• Red chilli (1, deseeded) – Tiny kick. I use half if I’m feeding spice-sensitive folks.
• Garlic (2 cloves) – Grated fine so it doesn’t burn.
• White wine (75ml) – Deglazes the pan, lifts the flavour.
• Juice of ½ lemon – Balances the richness.
• Fresh basil (3 tbsp) – Stirred in off heat. Feels fancy, but easy.

MAKING IT YOURS (WITHOUT RUINING IT)

• No wine? Use chicken stock or a splash of water with lemon.
• Don’t like basil? Try chopped coriander or parsley—it’ll still brighten things up.
• Want to bulk it? Toss in cooked rice noodles at the end or serve over jasmine rice.
• Gluten-free? All good—just check your wine and honey labels.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Broccoli turned soggy	Cooked too long	Stir-fry for 1–2 mins max on high heat
Chicken was dry	Cut too thick or overcooked	Slice thin and remove from pan once golden
Garlic burned	Added too early on hot pan	Add with mushrooms and chilli—never first

HOW TO MAKE MARY BERRY’S CHICKEN AND BROCCOLI STIR-FRY

1. Prep the Chicken
Slice chicken into long, thin strips. Drizzle with honey, season with salt and pepper, and mix to coat.

2. Sear the Chicken
Heat 1 tbsp olive oil in a large frying pan or wok over high heat. Fry chicken for 2 minutes, turning until golden. Remove with a slotted spoon.

3. Stir-Fry the Veg
Add remaining oil. Toss in broccoli, baby corn, and carrots. Fry on high for 1–2 minutes.

4. Layer the Flavour
Add spring onion, mushrooms, red chilli, and garlic. Fry for 2 more minutes.

5. Finish the Dish
Return chicken to the pan. Pour in wine and lemon juice. Let bubble for 1 minute, stirring.

6. Add Freshness
Take off heat and stir through chopped basil. Serve hot in a big bowl—or straight from the pan if you’re starving.

TIPS FROM MY KITCHEN

• I cut everything before I start cooking—this goes fast once the pan’s on.
• I sometimes swap the wine for mirin or rice vinegar when I want an Asian twist.
• My pan runs hot, so I stir almost constantly to avoid catching the garlic.

STORAGE + SERVING

• Fridge: Keeps for 3 days in an airtight tub.
• Freezer: Yes, but the veg loses its crispness. Still tasty.
• Reheat: On the hob with a splash of water, or microwave in a covered bowl.
• Serve with: Noodles, rice, or just as-is for a low-carb dinner that actually satisfies.

FREQUENTLY ASKED QUESTIONS

Q: Can I swap the chicken for prawns?
A: Yes! Just reduce the cooking time—prawns cook in under 2 minutes.

Q: What can I use instead of wine?
A: Chicken or veg stock, a splash of soy sauce, or water + lemon. Just don’t skip the deglazing step.

Q: Can I make this ahead?
A: You can prep everything in advance, but cook it fresh. It only takes 8 minutes once you’re going.

Q: What if I don’t have tenderstem broccoli?
A: Regular broccoli works—cut it small and maybe blanch it first to soften slightly.

Try More Recipes:

• Mary Berry Sea Bream and Chive Cream Sauce
• Mary Berry Chicken Satay Style Curry
• Mary Berry Broccoli and Quinoa Salad