2 whole chicken breasts (about 2 pounds)
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon white pepper
1 pound broccoli
3 green onions (with tops)
1 hot green chili or 1 teaspoon dried red pepper flakes
3 tablespoons vegetable oil
2 tablespoons brown bean sauce (or dark soy sauce)
2 teaspoons finely chopped garlic
1 teaspoon sugar
1 teaspoon finely chopped gingerroot
Remove bones and skin from chicken breasts; cut chicken into 2 x 1/2-inch pieces. Toss chicken, cornstarch, salt, and white pepper in medium bowl. Cover and refrigerate 20 minutes.
Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch-thick stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Cut green onions diagonally into 1-inch pieces. Remove seeds and membranes from chili. Cut chili into very thin slices.
Heat wok until very hot. Add 3 tablespoons 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.
