Ingredients
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
Preparation
Mix chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
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.
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.
