Chinese-style chicken and broccoli

Quick and easy stir-fry recipe with broccoli.

Ingredients

• 300g long-grain rice
• 700g broccoli, cut into bite-sized florets
• 2 tbsp soy sauce​
• 2 tbsp hoisin sauce
• ½ lime, juiced​
• 2 tsp clear honey
• 1 tbsp cornflour
• ½ tsp ground white pepper
• ½ chicken stock cube, made up to 200ml, left to cool
• 1 tbsp sesame oil
• 400g chicken breast, cut into 3cm pieces
• 100g bunch spring onions, thinly sliced
• 2 garlic cloves, finely chopped​
• 6cm piece ginger, peeled and finely chopped

Method

1. Cook the rice to pack instructions, then cover the pan to keep warm. Meanwhile, steam the broccoli for 6-8 mins until just tender.
2. Whisk the soy, hoisin, lime juice, honey, chilli, cornflour, pepper and stock in a bowl, then set aside.
3. Heat the sesame oil in a large frying pan until very hot. Sear the chicken for 1-2 mins, without moving, until lightly browned. Stir and cook for another 2-3 mins until browned on all sides and cooked through. Transfer to a plate.
4. Set 2 tbsp spring onions aside and add the rest to the pan along with the garlic and ginger. Cook for  2 mins, stirring frequently, until fragrant and just softened.
5. Reduce the heat to medium-low, stir in the soy sauce mixture, then cook for 2 mins to thicken.
6. Add the cooked chicken and broccoli to the pan and gently coat in the sauce. Divide the rice between 4 plates; top with the chicken and broccoli. Scatter reserved spring onions to serve.