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.