Combine all the sauce ingredients in a small bowl and set aside.

Combine the cornflour with 1 tablespoon of cold water, adding a little more water if necessary, to form a thin paste. Set aside.

Heat the oil in a wok or large frying pan over high heat. Add the chicken and stir-fry for approximately 2 minutes.

Add the ginger and garlic and cook for a further 30 seconds, before adding the broccoli. Continue stirring over high heat until the chicken is just tender.

Add the sauce, snow peas and cornflour mix and stir-fry until the sauce thickens - it should not take much longer than 30 seconds.