Slice the chicken or tofu into chunks (when preparing raw chicken be careful of the surfaces you touch, ensure you do not cross contaminate of your tools & wash your hands regularly).
Scatter the cornflour, salt & white pepper (optional) over the chunks & toss till each chunk has an even coating. (I like to add a bit of soy sauce to marinate the meat).
Fry the chunks in rapeseed oil until lightly golden in colour.
Combine with the honey sriracha sauce until each chunk is nicely glazed & cooked through.
Combine all the ingredients in a bowl & mix through till thoroughly combined.
Add the mixture to a saucepan and gently heat through over a low heat. Due to the cornflour slurry, the sauce will begin to thicken so it is important to keep stirring.
After 2-3 minutes, add the sauce to the chicken & tofu chunks.
Garnishes : Sesame seeds, chives, lime and chilli
To plate up, add the broccoli to the noodles, mix a little & then place on a plate. Add the chicken or tofu & next the pineapple chunks. Finish with a wedge of lime, fresh chilli, sesame seeds & chives