
This chicken stir-fry with purple sprouting broccoli is a quick, colorful dinner packed with lean protein and fresh vegetables. A simple soy and lime marinade adds bright, savory flavor, while garlic, onion, and leek make the dish extra fragrant.
Cut the chicken breast into bite-size cubes. Season with salt, black pepper, soy sauce, and lime juice, then toss well. Let it marinate for 5 to 10 minutes while you prepare the vegetables.

Trim and wash the purple sprouting broccoli. Slice the leek and onion, and finely chop the garlic.

Bring a saucepan of salted water to a boil. Add the broccoli and cook for 3 to 4 minutes, until just tender. Drain well and set aside.


Heat a large frying pan over high heat. Add the olive oil and butter, and stir until the butter melts. Add the chicken in a single layer and cook for 3 to 5 minutes, stirring occasionally, until lightly browned and nearly cooked through. Transfer to a plate.


In the same pan, add the onion and garlic. Stir-fry for 1 to 2 minutes until softened and fragrant. Add the sliced leek and cook for another 2 minutes.


Return the chicken to the pan and add the blanched broccoli. Stir-fry for 2 to 3 minutes, until everything is evenly coated, heated through, and the chicken is fully cooked.


Serve hot on its own or with smashed potatoes, rice, or noodles.


If you cannot find purple sprouting broccoli, broccolini or regular broccoli florets work well. Do not overcook the broccoli or it may lose its color and texture. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated quickly in a pan.