Place chicken strips in a deep dish. In a small bowl stir sambal olek with honey, 1 teaspoon curry and 1 tablespoon oil till smooth. Add to the chicken and stir to coat all the pieces evenly. Let marinate for 30 minutes.
Bring a pot with salted water to the boil and blanch broccoli for 5 minutes. Drain and rinse under cold water then drain again. Place in a bowl.
Heat 2 tablespoons oil in a frying pan and fry onion and ginger till translucent. In a small bowl stir apricot jam with vinegar and 1 teaspoon honey still smooth and add to the pan together with the stock. Let come to the boil, then season with salt and remaining 1 teaspoon curry powder, to taste. Pour over the broccoli and set to one side to marinate for 30 minutes.
Toast peanuts and hazelnuts in a non greased pan till fragrant and lightly browned. Chop.
Heat the remaining 1 tablespoon oil in the pan and fry chicken from all sides till cooked through.
Distribute broccoli on plates and top with chicken, then sprinkle with chopped nuts.