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Place broccoli in a steamer over 1 inch of boiling
water, and cover. Cook until tender but still
firm, about 5 minutes.
Heat the oil in a skillet over medium heat, and
saute the chicken, green onions, and garlic until
the chicken is no longer pink and juices run
clear.
Stir the hoisin sauce, chile paste, and soy sauce
into the skillet. Season with ginger, red pepper,
salt, and black pepper. Stir in the chicken stock
and simmer about 2 minutes. Mix in the steamed
broccoli until coated with the sauce mixture.
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