Cut chicken into cubes. Toss with cornstarch, salt and
pepper. Place in a covered container and refrigerate.
Heat water to boiling in a small saucepan. Add instant rice,
turn heat to low and cover tightly. Cook until all moisture is
absorbed (about 10 minutes). Set aside.
Chop broccoli and place in a microwave cooking dish. Sprinkle
with water, cover and microwave on high for 1 minute.
Chop green onion and add to broccoli. Set aside.
Dice jalapeno pepper. Mix with hoison sauce, garlic, red pepper flakes, ginger
and sugar.
Heat oil in a wok or stir-fry pan over medium-high heat.
Add jalapeno and hoison sauce mixture. Stir-fry for
about 15 seconds.
Add chicken to wok and continue to stir-fry for about
5 minutes.
Add broccoli, onion and water and cook for 1 minute.
Stir in rice and continue cooking until rice is hot and mixed thoroughly.
