Chicken and broccoli with Chinese takeaway sauce
Prep time: 
Cook time: 
Total time: 
Serves: 1
Copycat Chinese takeaway sauce with chicken and broccoli
For the sauce
  • ½ tbs of Madras curry powder
  • ½ tbs of Chinese five spice
  • 1/8th tsp of chili powder
  • ½ tsp of ginger powder
  • ½ tsp of garlic powder
  • 25g of butter
  • 1 and ½ tbs of plain flour (all purpose)
For the stirfry:
  • 1 tsp of olive oil
  • 130g chicken breast, skinless and cut into bite sized pieces
  • 1/2 - 1 cup of broccoli chopped into bite sized pieces
  • 1 tsp of minced ginger
  • 1/2 tsp of minced garlic (about 1/ 2 a clove)
  • 1 tsp of soy sauce, split in two
  • 1 tsp of sesame oil, split in two
  • Spring onion sliced thin for garnish
  1. Mix the chicken breast, ginger, garlic and half the soy sauce and half the sesame oil in a small bowl and set aside.
  2. Make the sauce as per the recipe on the spice cauldron but using the ingredients listed above.
  3. Once the sauce is made, heat the olive oil in a skillet or wok on a medium high heat
  4. When the oil is hot add the chicken and its marinade and cook for about 5 minutes until the chicken is sealed and nearly cooked through.
  5. Add the broccoli and stir-fry for about 2 minutes
  6. Add the remaining soy sauce and sesame oil and cook for about 1 minute.
  7. Add the curry sauce and turn down the heat to low. Cook for about 5 minutes until the sauce is the desired consistency. Keep an eye on it and stir occasionally
  8. Serve on rice or chips.
Nutrition Information
Calories: 535
Recipe by Shrinking Single at