Mix together the lemongrass, chilli, garlic and soy sauce.
Add half to the chicken chunks and reserve the rest. Cover the chicken and place in the refrigerator to marinate for around 30 minutes.
Cook the rice as directed on the pack for 10-11 minutes. Meanwhile, heat the oil in a large wok or frying pan and add the reserved marinade.
Cook for a few seconds then add the chicken.
Stir fry for 4-5 minutes until evenly browned, add the broccoli, cooking for a further minute.
Add the stock and sugar and simmer for a few minutes until the stock has reduced and thickened.
Serve with cooked rice, sprinkling with chopped coriander.