Share our post!

Sesame Chicken, Shrimp and Broccoli Stir Fry is a really quick and easy meal, delicious served with rice or noodles! This works well as an appetizer or main meal.

Sesame Chicken, Shrimp and Broccoli Stir Fry is a really quick and easy meal, delicious served with rice or noodles! This works well as an appetizer or main meal. You choose!

Sesame Chicken, Shrimp and Broccoli Stir Fry! This is such a delicious quick and easy meal. All cooked in one pan so there's very little washing up too!

The trick with making any Chinese food and it's guaranteed success is to prepare everything beforehand. You need to get all your ingredients together, chopped, diced, toasted, sauces prepared in little bowls, absolutely everything that belongs in a recipe must be at hand when you fire your wok up to inferno temperatures!

This is a really easy and quick recipe. The tender succulent chicken meat together with the crunchy broccoli, with its bright green colour....the gentle heat of fresh chilies mixed with the nutty taste of toasted sesame seeds...all delightfully dancing on your taste buds!

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

The idea is to cook everything very quickly, on a high heat, so that all the juices, natural vitamins, and minerals are sealed for maximum flavor and goodness.

Not only are flavors and nutrients important in Chinese cooking, but texture also carries a high importance. In this dish, you have the soft velvety texture (yes, velvety, not dry and stringy) of the chicken breast meat, the medium crunch of the broccoli, the crunchy slightly chewy cashew nuts, the small crispy sesame seeds, and some lovely sweet shrimp, all married together with that distinctive light Chinese flavour sauce that comes with a stir-fry.

In this recipe, I've added some tiger prawns just for a bit of contrast, but if your budget doesn't allow, you can leave it out altogether, or swap for some white fish, like cod, or some squid if you like that!

So let's get straight to the recipe and see how we make this delicious Sesame Chicken, Shrimp and Broccoli Stir Fry. Please enjoy!

Ingredients

1 chicken breast fillet
6 tiger prawns
As much broccoli as you wish
A handful of french beans
Handful of mushrooms
1-inch piece of ginger
2 cloves garlic
1/2 green chili
1/2 red chili
A handful of cashew nuts
1 spring onions/scallions
a handful of fresh coriander/cilantro
1 egg white & 2 teaspoons cornstarch

The sauce

2 teaspoons cornflour / cornstarch
1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 teaspoons Chinese rice wine
2 teaspoons sesame oil
1 teaspoon chicken stock powder
4 tablespoons water
1 tablespoon toasted sesame seeds (if not toasted, just dry fry them in a small pan until golden)

Instructions

1. Wash and cut the broccoli into bite-size pieces. Place in a bowl with enough water to cover half way up. Microwave for 3-4 minutes.

2. Drain the broccoli water and add ice cold water. Leave the broccoli in the water until it is cold. By plunging the broccoli in ice cold water, it will keep the bright green color and also crunchiness as the water will stop the broccoli from continuing to cook.

3. Wash and prepare the rest of the vegetables. They should all be cut to bite-sized even pieces.

4. Chop the ginger, garlic, and chilies (see photo below)

5. Put all your prepared vegetables on a separate plate as shown below.

Chinese Spicy Chicken and Broccoli Stir Fry, prepare ingredients

6. Separate an egg, keeping the egg white, and lightly beat it in a bowl with 2 teaspoons cornstarch.

7. Slice the chicken breast into bite-sized pieces and place in the bowl with the egg white. (See photo below). The egg white acts as a coat to the chicken, so when it makes contact with the heat from the wok, it is sealed very quickly, keeping all the juices inside and giving you a soft velvety texture to the chicken.

Chinese Spicy Chicken and Broccoli Stir Fry, marinade

8. Remove the shells from the prawns and devein and set aside.

9. Make the sauce. - Add all the sauce ingredients into a bowl, and stir so that the cornflour has dissolved.

Sesame Chicken, Shrimp and Broccoli Stir Fry, make the sauce

11. Heat the wok until it is smoking. Add a tablespoon of vegetable oil to the wok.

12. As soon as the wok is hot, add the chicken and stir until it firms up and turns white in color. Remove from the wok. It will go back in to the wok after the vegetables are done.

13. Keeping the same oil from the chicken, add the vegetables, cashews etc to the wok and fry, stirring and tossing with your spatula until they are soft enough for your liking. (some people don't like to eat really crunchy vegetables, so cook a bit longer if necessary!)

Sesame Chicken, Shrimp and Broccoli Stir Fry is a really quick and easy meal, delicious served with rice or noodles! This works well as an appetizer or main meal.


14. Add the chicken back to the wok, keeping the heat on high, stirring and tossing all the time.

15. Give the sauce a stir in the bowl, to loosen the cornflour as it may have settled to the bottom, then pour the sauce all around the outer edge of the wok, stirring all the time.

16. Add the prawns and turn off the heat. Stir a few more times until the prawns turn pink as in the photo below.

17. Serve steaming hot with a nice bowl of Thai Fragrant rice. Delicious!

Sesame Chicken, Shrimp and Broccoli Stir Fry is a really quick and easy meal, delicious served with rice or noodles! This works well as an appetizer or main meal. You choose!

Recipe Card

Sesame Chicken, Shrimp and Broccoli Stir Fry is a really quick and easy meal, delicious served with rice or noodles! This works well as an appetizer or main meal. You choose!

Sesame Chicken, Shrimp and Broccoli Stir Fry

Yield: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Sesame Chicken, Shrimp and Broccoli Stir Fry is a really quick and easy meal, delicious served with rice or noodles! This works well as an appetizer or main meal.

Ingredients

  • 1 chicken breast fillet
  • 6 tiger prawns
  • As much broccoli as you wish
  • A handful of french beans
  • Handful of mushrooms
  • 1-inch piece of ginger
  • 2 cloves garlic
  • 1/2 green chili
  • 1/2 red chili
  • A handful of cashew nuts
  • 1 spring onions/scallions
  • a handful of fresh coriander/cilantro
  • 1 teaspoon egg white & 2 cornstarch! The sauce
  • 2 teaspoons cornflour / cornstarch
  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 2 teaspoons Chinese rice wine
  • 2 teaspoons sesame oil
  • 1 teaspoon chicken stock powder
  • 4 tablespoons water
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Wash and cut the broccoli into bite size pieces. Place in a bowl with enough water to cover half way up. Microwave for 3-4 minutes. Drain the broccoli water and add ice cold water. Leave the broccoli in the water until it is cold. By plunging the broccoli in ice cold water, it will keep the bright green colour and also crunchiness as the water will stop the broccoli from continuing to cook.
  2. Wash and prepare the rest of the vegetables.They should all be cut to bite sized even pieces.
  3. Chop the ginger, garlic, and chilies. Put all your prepared vegetables on a separate plate.
  4. Separate an egg, keeping the egg white, and lightly beat it in a bowl with 2 teaspoons cornstarch.
  5. Slice the chicken breast into bite sized pieces and place in the bowl with the egg white. The egg white acts as a coat to the chicken, so when it makes contact with the heat from the wok, it is sealed very quickly, keeping all the juices inside and giving you a soft velvety texture to the chicken.
  6. Remove the shells and devein from the prawns and set aside.
  7. Make the sauce. - Add all the sauce ingredients into a bowl, and stir so that the cornflour has dissolved.
  8. Drain the broccoli. Heat the wok until it is smoking. Add a tablespoon of vegetable oil to the wok.
  9. As soon as the wok is hot, add the chicken and stir until in firms up and turns white in colour. Remove from the wok. It will go back in to the wok after the vegetables are done.
  10. Keeping the same oil from the chicken, add the vegetables, cashews etc to the wok and fry, stirring and tossing with your spatula until they are soft enough for your liking. (some people don't like to eat really crunchy vegetables, so cook a bit longer if necessary!)
  11. Add the chicken back to the wok, keeping the heat on high, stirring and tossing all the time.
  12. Give the sauce a stir in the bowl, to loosen the cornflour as it may have settled to the bottom, then pour the sauce all around the outer edge of the wok, stirring all the time.
  13. Add the prawns and turn off the heat. Stir a few more times until the prawns turn pink.
  14. Serve steaming hot with a nice bowl of Thai Fragrant rice. Delicious!
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 1246mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 20g

Nutrition information isn’t always accurate

Delicious Chinese Recipes

Here's a great selection of Chinese appetizers and meals for parties, buffets, snacks, banquets

Share your thoughts

Your email address will not be published. Required fields are marked*

17 thoughts shared