Cut the broccoli into florets, then drop them into boiling water for a few minutes until tender. Drain them and set aside for now.
Cut the chicken breasts into strips then pop it into a bowl and toss in the cornflour until it’s completely coated.
Pan fry the chicken over a medium to high heat for about 6-8 minutes until it’s golden and crispy all over.
Add the chilli, garlic and ginger and stir fry it for a minute before adding in the broccoli. Stir fry for another minute.
Now add in the soy sauce, honey, lime juice and sweet chilli sauce. Cook until it starts to thicken.
Dish it up with basmati rice and finish it with sliced spring onions and chilli.
