Orange chicken and broccoli

Combine chicken stock, soy sauce, sesame oil, mirin, sugar and the ginger and garlic pastes.

Zest one large orange with a microplane, chop the zest and add it to the bowl.

Squeeze in the juice of three orange halves, about 75 to 85 grams, then add the rice vinegar and cornstarch and stir to combine.

Cut the broccoli into florets about one and a half inches square with a couple of flat sides.

Cut one pound of boneless skinless thighs into roughly one inch pieces, slicing in half longwise then chopping two or three times across.

Salt the chicken and let it stand a few minutes.

Heat a wok over high heat with a generous squiggle of high smoke point oil, add the broccoli with a small pinch of salt and stir fry about two minutes until softened but crunchy, then set aside.

Add a little more oil to the hot wok and stir fry the salted chicken four to five minutes, keeping it moving constantly.

Add the sliced scallions and stir fry about 60 seconds until wilted.

Pour the orange sauce around the outside of the wok where it is hottest, bring to a ripping boil and cook until the cornstarch thickens and the sauce reduces by about 25 percent.

Add the broccoli back and toss to coat.

Plate with steamed rice and top with sesame seeds.