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Mix the chicken with the garlic granules, ginger, light soy sauce and cornflour until coated.
In a separate bowl, mix together the dark soy sauce, oyster sauce and lime juice.
Heat 1 tsp olive oil in a large pan or wok and cook the chicken until golden and slightly crispy. Remove and set aside.
Add the remaining oil and cook the sliced garlic for 30 seconds.
Add the broccoli and a splash of water. Cook for a couple of minutes.
Add the peppers and onion and stir-fry over a high heat.
Stir through the curry powder and chilli powder, adding another splash of water if needed.
Return the chicken to the pan and mix well.
Add the cooked rice and stir-fry until combined.
Pour over the sauce and mix until everything is coated.
Finish with the sesame oil, coriander and red chilli, then serve.