2-3 boneless chicken breasts (about 2 pounds)
2 tsp cornstarch
1/2 tsp salt
1/4 tsp white pepper
1 pound broccoli
3 green onions
1 hot chili or 1 tsp crushed red pepper
3 tbls vegetable oil
2 tbls brown bean sauce (black bean sauce works too)
3 tsp chopped garlic
1 tsp sugar
2 tsp chopped ginger root
1/4 cup chicken broth
Cut chicken into small chunks, about 2 x 1/2 inch pieces. Toss chicken, cornstarch, salt, and white pepper in a med bowl. Cover and refrigerate 20 minutes.
Cut "trees" off from broccoli and you can also use the steams and cut them into small chunks. Cut green onion diagonally into 1 inch pieces. Remove seeds from chili and cut into small slices. (Leave some seeds in if you want some extra fire).
Heat wok or large frying pan until very hot. Add the vegetable oil and coat whole pan. Add chili, brown bean sauce, garlic, sugar and ginger root and stir-fry for about 10 seconds. Add chicken; stir-fry 2 minutes or until chicken is white. Add broccoli and green onions; stir fry 1 minute. Add chicken broth and cover about 5 minutes stirring periodically or until broccoli is tender but still a little crunchy and some of the sauce absorbs into them.
Serve on prepared angel hair or thin spaghetti or rice or whatever you like or have in the kitchen!