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 chilies.