Serves: 2-3 people
- 3 tbsp vegetable oil
- Pinch of salt and pepper
- 2 tbsp cornflour (cornstarch)
- 2 chicken breasts, cut into thin strips
- 1 thumb sized piece of ginger, peeled and finely chopped/grated
- 3 garlic cloves, peeled and finely chopped/crushed
- 1 large head of broccoli cut into small florets
- Juice of 2 limes
- 6 tbsp dark soy sauce
- 6 tbsp caster sugar
- 1 red chilli – chopped (discard the seeds if you don’t like it too hot)
- Small bunch spring onions/scallions chopped
- Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated.
- When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
- There should still be left some oil in the pan at this point.
- You need about 1 tbsp, so carefully discard some if you have more than that. Take the pan off the heat and add in the ginger and garlic (the garlic will burn if you have it on the heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
- Straight away, mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the broccoli in the pan.
- Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little and the broccoli cooks through.
- Add the chicken back in, give it a stir and heat through for 1 minute, then add half the spring onions. Give it a quick stir and then serve with boiled rice.
- Garnish with the rest of the spring onions and more chopped chillies.