Chicken and Broccoli Stir Fry

Cook Time 25 minutes
Course Main Course
Servings 4


  • 500 g chicken breasts cut into 2.5cm pieces
  • Sea salt and black pepper as needed
  • 1-2 tbsp coconut oil or olive oil
  • 3 ½ cups broccoli florets
  • cup very thinly sliced or grated carrots
  • 1 tbsp cornstarch
  • 2 tbsp water more as needed for thinning
  • 6 tsp coconut oil
  • 1 ½ tsp oyster sauce
  • 1 ½ tsp toasted sesame oil
  • 1 tsp coconut sugar
  • ½ tsp Mirin Chinese cooking wine/ Dry Sherry
  • ½ tsp fresh minced ginger
  • 2 cloves garlic minced
  • ⅓ – ½ cup water OR chicken broth


  • In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, coconut sugar (if using), Mirin (if using), ginger and garlic for the sauce. Set aside.
  • Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade. Allow to sit while you chop and prep your vegetables.
  • Select the SAUTÉ function then add coconut oil in the Russell Hobbs DualChef pot. Once oil is hot, add the chicken and allow it to cook for 1-2 minutes. Pour in the remaining sauce along with ⅓ cup water (or chicken broth). Cover with lid.
  • Once all the pressure is released, carefully unlock the lid. Press the sauté button, then whisk the cornstarch with 2 tablespoons of water until combined and stir into the pot.
  • Add the broccoli and carrots and cook for 4-5 minutes or until the vegetables are crisp-tender and the sauce has thickened up. Adjust seasonings with salt, pepper or red pepper chilli flakes and / or add more water as needed to thin out sauce. Give everything a final tossing to coat well and serve.
  • Chef’s tip: If you have a coconut allergy, opt for olive oil or avocado oil.

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