Firecracker Style Chicken

Pop the diced chicken breast into a small bowl with the cornflour. Mix well to coat. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is 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. Halve any thick broccoli stems lengthways.
When the oil is 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, mix together the sriracha (add less if you don't like heat), soy sauce, ketchup and water for the sauce (see ingredients for both amounts) in a small bowl.
Once the chicken has cooked, add half the ginger puree to the pan and cook until fragrant, 1 min.
Pour in the sauce, then bring to the boil. Simmer for 1 min until thickened, then remove from the heat.

When everything is nearly ready, trim and thinly slice the spring onion. Halve the chilli lengthways, deseed, then finely chop.
In a small bowl, combine the Chinese Five Spice, salt and sugar (see ingredients for both amounts). Wipe out the (now empty) broccoli pan and pop on medium heat with a drizzle of oil.
Once hot, add the chilli (use less if you don't like heat), spring onion, spice mixture and the remaining ginger puree. Stir-fry for 1 min.