1cut chicken into chunks. Toss chicken with cornstarch, salt an white pepper. Refrigerate for 20 minutes
2Nuke florets to thaw.
3Heat oil in wok/frying pan. Add red pepper, bean sauce, garlic, sugar, and ginger root. Stir fry for a few seconds. Add chicken, stir fry until chicken is white. Add broccoli, cooking wine, and onions. Cook until hot, add peanuts.