Asian inspired delicious​ chicken and broccoli recipe

I cook a lot of Asian inspired food, and I know that Asian is a very wide description since there is a lot of different countries and areas with their own specific flavor traditions, but I like to mix and match from a lot of different Asian flavor kitchens so I’m just going to go with Asian inspired 🙂 

This time I made a chicken broccoli dish with spices inspired by Japan and India and rooted in a dish I had last spring when I visited a good friend in Kyoto, Japan. I did change it up a bit, because:

  1.  I didn’t actually know what was in the dish I had in Japan
  2. I figured it would be tasty – And I think I was right! 

2018-05-21 19:57:53.759


  • 1000 g (2.2 pounds) of skinless and boneless chicken
  • 1 head of broccoli
  • Optional: 1 apple 
  • Optional: 300 g (0.6 pounds) of mushrooms 
  • Rice or nuddles
    • Use according to directions on the pack
  • 4 – 5 tablespoons of olive oil
  • 2 dl (6.5 ounces) of vegetable stock


  • 2 dl (6.5 ounces) of Soy sauce
  • 3 tablespoons of lemon juice
  • 3 teaspoons of red curry paste
  • 1 – 2 cloves of garlic
  • 4 tablespoons of brown sugar
  • 1 teaspoon of salt 
    • If you used low salt soy sauce you might need to use more
  • 3 – 4 spring onions
  • 1 chili

Okay, I know that this can look like a lot, but don’t be discouraged I promise that the recipe is still pretty easy! 

2018-05-21 19:34:55.639


  • Mince the garlic, the chili, and the spring onions
  • Make the sauce by simply mixing all the ingredients, including the 3 things you just minced 
  • Cook the rice according to directions on the pack
    • I put in this step here, not because the rice or nuddles needs to be cold for serving, but because some types of rice need to cook for 30 minutes so you do need to get that started! If your cooking nuddles that only needs 5 minutes – don’t worry, I’ll tell you when to start that too
  • Put the olive oil and chicken in a pan over medium heat and add the sauce
  • Cut the broccoli into smaller bits, and if you are using apple and mushroom cut those too
    • I don’t always use apple or mushroom I just decided to try it and I liked it, but the dish is really good without one or both of these things too 🙂
  • When the sauce has simmered down and gotten a little thick, add the vegetables and pour the vegetable stock over it
  • Cook your nuddles now if they need only around 5 minutes because the vegetables needs between 5 and 7 minutes to be done
  • Let the vegetables cook for about 5 – 7 minutes 
  • Serve and enjoy 😀 

Let me know how you liked this recipe and what kind of flavors you like to mix and match 

Lots of love, Anne

2018-05-21 19:29:28.115


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