1 package (15 ounces) chicken breast tenders (not breaded)
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound broccoli
3 tablespoons chili or vegetable oil
1 hot fresh green chili, cut into very thin slices
2 tablespoons brown bean sauce
2 teaspoons finely chopped garlic
1 teaspoon sugar
1 teaspoon finely chopped ginger root
3 green onions, cut diagonally into 1 inch pieces
1. Mix chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
2. Peel outer layer from broccoli. Cut broccoli lengthwise into 1 inch stems; remove flowerets. Cut stems diagonally into
1/4 inch slices. Place broccoli florets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain.
Immediately rinse with cold water; drain.
3. Heat wok or 12 inch skillet over high heat. Add oil; rotate wok to coat side. Add chili, brown bean sauce, garlic, sugar
and ginger root; stirfry 10 seconds. Add chicken; stirfry about 2 minutes or until chicken is no longer pink in center. Add
broccoli and onions;stirfry about 1 minute or until broccoli is heated through.