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   2 whole chicken breasts (about 2 pounds)
   2 teaspoons cornstarch
   1/2 teaspoon salt
   1/4 teaspoon white peppers
   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
   2 teaspoons finely chopped garlic
   1 teaspoon sugar
   1 teaspoon finely chopped ginger root


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. 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 tablespoons 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.