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1
Bring a medium pot of lightly salted water to a boil.
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2
Add the broccoli florets and blanch, stirring the broccoli, for one minute until the water is coming back to a boil.
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3
Drain and shake out excess water.
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4
Lay the broccoli florets on a kitchen towel to drain further.
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5
In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and red pepper flakes.
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6
Stir together well, and place within arms reach of your pan (refrigerate if not cooking right away).
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7
Combine the broth, vinegar, remaining cornstarch and rice wine or sherry in a small bowl, and place within arms reach of your pan.
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8
Have the remaining ingredients measured out and near the pan.
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9
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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10
Add the oil to the sides of the pan and tilt the pan to distribute.
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11
Carefully lay the chicken pieces in one layer in the wok or pan.
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12
Let the chicken sear undisturbed for one minute, then add the shallot, garlic and remaining ginger.
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13
Stir-fry with the chicken for one minute until the chicken is lightly colored but not quite cooked through.
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14
Add the red pepper and broccoli to the wok, and stir-fry one minute.
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15
Stir the broth mixture and add to the wok.
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16
Season with salt to taste.
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17
Stir-fry one to two minutes until the chicken is cooked through and the broccoli and peppers are crisp-tender.
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18
Serve with brown rice, white rice or noodles.
