Firecracker Inspired Chicken

Pop the cornflour into a large bowl, then add the diced chicken and toss to coat completely in the cornflour.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While the chicken cooks, heat a drizzle of oil in another large frying pan on medium-high heat.

Once hot, add the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water.

Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.

Once cooked, transfer to a plate or bowl and cover with foil to keep warm.

Meanwhile, in a small bowl, mix together the sriracha (add less if you'd prefer things milder) and soy sauce with the ketchup and water for the sauce (see pantry for both amounts).

Once the chicken is cooked, add half the ginger puree to the pan and cook until fragrant, 1 min.

Pour in your firecracker sauce, then bring to the boil. Simmer until thickened, 1 min, then remove from the heat.

When everything's nearly ready, trim and thinly slice the spring onion.

Wipe out the (now empty) broccoli pan and pop on medium heat with a drizzle of oil.

Once hot, add the spring onion, Chinese Five Spice, chilli flakes (add less if you'd prefer things milder), salt and sugar (see pantry for both amounts) and remaining ginger puree. Stir-fry for 1 min, then remove from the heat.