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Export 11 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Take the wok off the heat or turn it down very low and add in the ginger and garlic (the garlic will burn if you have it on a high heat), give it a stir for 30 seconds and then add the broccoli and chopped chilli to the pan.
Step 5
Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
Step 6
Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.
Step 7
Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce and thicken (see note below if using tamari).
Step 8
Add the chicken and broccoli back in, give it a stir and heat through for 1 minute, then serve with boiled rice. Garnish with the spring onions and more chopped chillies.
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