Spicey Chicken with Broccoli

Ingredients:

2 whole boneless chicken breasts (about 2 pounds)
2 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. white pepper
1 pound broccoli
3 green onions (with tops)
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

Directions:

Remove bones and skin from chicken breasts, if necessary; 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. 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.

Heat wok until very hot. Add 3 Tbsp. vegetable oil; tilt wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry 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.

Notes or Special Instructions:

I use 1 boneless chicken breast and enough broccoli for 2 of us and keep same amount of sauce for the two of us.

I use 1/2 tsp. dried red pepper flakes.

I use peanut oil and cook chicken first. Then add broccoli and onions, then throw in sauce mixture(mixed first in a measuring cup).