Ingredients

• 700g broccoli, cut into florets
• 2 tbsp light soy sauce​
• 2 tbsp hoisin sauce
• ½ lime juice​
• 2 tsp clear honey
• 1 tsp crushed chillies
• 1 tbsp cornflour
• ½ tsp ground white pepper
• ½ chicken stock cube, made up to 200ml
• 1 tbsp sesame oil
• 400g boneless chicken thighs
• 100g bunch spring onions
• 2 garlic cloves, chopped​
• 6cm piece ginger, peeled and chopped
• 1 tbsp sesame seeds

Method

1. Steam the broccoli for 6-8 mins until just tender. Whisk the soy, hoisin, lime juice, honey, chilli, cornflour, pepper and stock in a bowl, then set aside.
2. 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.
3. 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.
4. Reduce the heat to medium-low, stir in the soy sauce mixture, then cook for 2 mins to thicken. Add the cooked chicken and broccoli to the pan and gently coat in the sauce.
5. Scatter with the sesame seeds and reserved spring onions to serve.