Instructions: Cut the chicken into large bite sized pieces.

In a bowl combine the chicken with the soy sauce rice wine a teaspoon of salt and half a teaspoon of black pepper with the cornflour and sesame oil.

Mix well and let it marinate for at least 30 minutes in the refrigerator.

Bring a large pot of salted water to the boil.

Separate the broccoli into florets and peel and slice the stems.

Add the florets and stems to the pot and blanch for several minutes.

Drain then shock them in cold water to prevent further cooking.

Drain and set aside.

To prepare the sauce heat a wok or frying pan over a high heat.

When it is hot add the oil.

As the oil starts to smoke add the garlic ginger citrus peel a teaspoon of salt and half a teaspoon of ground pepper.

Stir fry for a few seconds add the chicken and stir fry for 4 minutes or until the chicken is browned.

Add the drained broccoli and 3 tablespoons of water.

Stir fry for a further 4 minutes until the chicken is cooked and the broccoli thoroughly heated through.

Add the chilli bean sauce and sesame oil and continue to stir fry for 2 minutes.

Serve at once with boiled or steamed rice.

Serves 2

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