Mary Berry Chicken and Broccoli Stir-Fry

This easy Mary Berry Chicken and Broccoli Stir-Fry is a quick and nutritious meal that’s packed with flavour! With tender chicken and vibrant vegetables, it’s a perfect weeknight dinner. Feel free to swap in any veggies you have on hand for a customizable, delicious dish that’s ready in no time!

This Chicken and Broccoli Stir-Fry Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

• 2 skinless boneless chicken breasts, cut into long, thin strips
• 1 tbsp runny honey
• 2 tbsp olive oil
• 250g (9oz) tenderstem broccoli, halved if large
• 175g (6oz) baby corn, halved lengthways
• 1 carrot, peeled and cut into strips
• 1 spring onion, trimmed and finely chopped
• 150g (5oz) chestnut mushrooms, quartered
• 1 small red chilli, deseeded and finely chopped
• 2 garlic cloves, finely grated
• 75ml (3fl oz) white wine
• Juice of ½ lemon
• 3 tbsp freshly chopped basil

How To Cook Chicken and Broccoli Stir-Fry :

1. Prepare the Chicken: Place the chicken strips in a bowl and drizzle with honey. Season with salt and freshly ground black pepper, then turn to coat evenly.
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a frying pan over high heat. Add the chicken and fry for 2 minutes, turning until golden. Remove the chicken from the pan using a slotted spoon.
3. Stir-Fry the Vegetables: Add the remaining olive oil to the pan. Stir in the broccoli, baby corn, and carrot, frying over high heat for about 1-2 minutes. Add the spring onion, mushrooms, red chilli, and garlic, and continue to fry for another 2 minutes.
4. Combine Ingredients: Return the chicken to the pan. Pour in the white wine and lemon juice, then boil for 1 minute while stirring.
5. Finish and Serve: Remove the pan from heat, stir in the freshly chopped basil, and serve in a large serving bowl.

Recipe Tips

• Cut Chicken Evenly: Make sure to cut the chicken breasts into long, thin strips so they cook evenly and stay juicy.
• Prep Veggies Ahead: Chop all your vegetables before you start cooking. This helps everything cook quickly and keeps your stir-fry fresh.
• Use High Heat: Cook on high heat to get a nice sear on the chicken and veggies. This keeps them crispy and full of flavour.
• Don’t Overcook: Be careful not to overcook the vegetables. They should be tender but still crunchy for the best texture.
• Taste Before Serving: Always taste your stir-fry before serving. Adjust the seasoning with salt, pepper, or lemon juice to get the perfect flavour.

How To Store & Reheat Leftovers

• Refrigerate: PutBleftover chicken and broccoli stir-fryin an airtight container and refrigerate. It stays fresh for up to 3 days.
• Freeze: To freeze leftover chicken and broccoli stir-fry, let it cool first, then move it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, put it in the fridge overnight before reheating on the stove or microwave.
• Reheating: Reheat leftover chicken and broccoli stir-fry in a pan over medium heat, stirring until hot, or microwave in a covered bowl for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 serving (approximately 413g)

• Calories: 349
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 83mg
• Sodium: 1009mg
• Potassium: 751mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 33g

Try More Mary Berry Recipes:

• Mary Berry Chicken Tartiflette
• Mary Berry Hoisin Chicken
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee