Spicy Szechwan Sauteed Chicken

3/4 lb Chicken, boneless, bite size

2 c Broccoli flowerets, cooked

2 ea Stalks green onion, chopped

4 ea Slices, ginger root,slivered

1 ea Garlic clove, chopped

1 T Wine

1 T Soy sauce

3/4 t Sugar

3/4 t Sesame oil

1 T Hot bean paste or chili sauc

1/3 t Szechwan pepper (optional)

2 T Chicken stock 2-4t

1/2 t Cornstarch (for thickening)

2 T Oil

Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side.