2-3 boneless, skinless chicken breasts
2 tsp cornstarch
1/2 tsp salt
1/4 tsp white pepper
1 pound broccoli
3 green onions
1 hot green chili or 1 tsp dried red pepper flakes
3 Tbsp vegetable oil
2 Tbsp brown bean sauce
2 tsp finely chopped garlic
1 tsp sugar
1 tsp finely chopped gingerroot
1. Cut chicken into 1/2 inch pieces. Toss chicken, cornstarch, salt, and white pepper in medium bowl. Cover and refrigerate for 20 minutes.
2. Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch-thick stems; remove flowerets. Cut stems diagonally into 1/4-inch pieces. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 1-inch pieces. Remove seeds and membranes from chili. Cut chili into very thin slices.
3. Heat wok until very hot. Add 3 Tbsp oil; tilt wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry mixture 10 seconds. Add chicken; stir-fry 2 minutes or until chicken is white. Add broccoli and green onions; stir-fry 1 minute or until broccoli is hot.