Bring a pan of water to the simmer.Slice the chicken into 1cm slices and dust well with cornflour. Poach in the water for 3 minutes, remove and drain. This gives the chicken a velvety texture.
Heat the oil in a wok and stir-fry the chicken and when starting to become opaque, the mangetout and scallions. Cook for a further 1 minute, then add the stock and soy sauce. Cook for 1 more minute, squeeze in lime and serve.