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.
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.
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.
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.
Fry for a 2-3 minutes, so it's warmed through but still crisp. Then remove the broccoli from the wok.
Mix the lime juice, soy sauce and sugar in a small bowl, then pour onto the wok.
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).
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.
*Can I make it gluten free?
Yes, replace the soy sauce with tamari. You may have to stir in a little cornflour/ cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) whilst the sauce is bubbling to help thicken it, as using tamari produces a thinner sauce..
Can I make it ahead?
This recipe works best when made and served right away. Freezing/chilling then reheating means the chicken won't be crispy. However, it does still taste really good. So if you did want to freeze it, then cool, cover and freeze. Defrost overnight in the refrigerator and reheat thoroughly in the wok or a microwave until piping hot throughout. You can add a splash of water if it's a little dry..Nutrition info is for one serving of this recipe and does not include rice.