Instructions: Trim all visible fat off chicken and cut into 1-inch cubes. Heat wok or nonstick skillet; add peanut oil and heat until rippling but not smoking.

Stir in chicken and cook 30 seconds to 1 minute, or until little pink is visible. Stir in chopped shallots and add white wine. Stir-fry until chicken is no longer pink and shallots begin to soften, about 30 seconds. Stir in broccoli florets and half the chicken broth and stir-fry about 90 seconds or until broccoli begins to turn bright green. Stir cornstarch and soy sauce into remaining chicken broth; add to wok. Stir in water chestnuts and hot pepper flakes, if desired. Stir-fry until sauce is bubbling and slightly thickened and broccoli is tender but still crisp and bright green. Serve immediately over cooked rice.

Makes 2 servings.

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