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.
From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.