Spicy Chicken with Broccoli

 

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 gingerroot

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 flowerets 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 gingerroot; stir-fry 10 seconds. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Add broccoli and onions; stir-fry about 1 minute or until broccoli is heated through.