1 Pot, 1 Bowl, 1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Sieve
1 Rinse broccoli, pat dry and cut the crown into florets. Trim end of stalk, peel and cut into 1 cm (approximately 1/2-inch) cubes.
2 Blanch broccoli florets and stalk cubes in a pot of boiling salted water just to par-boil, about 2 minutes. Drain, rinse with cold water and drain again.
3 Coarsley chop the walnuts.
4 Peel the onions and finely chop. Peel the garlic and ginger root and finely chop or grate.
5 Rinse chicken, pat dry and cut into small cubes. Mix in a small bowl with soy sauce and cornstarch.
6 Heat the oil in a wok (or large pan) over high heat. Stir-fry the chicken until browned all over, about 2 minutes. Remove and set aside.
7 Add the onions and broccoli to the wok and stir-fry until crisp-tender, about 2 minutes.
8 Add walnuts, garlic and ginger and stir-fry for 1 minute.
9 Mix oyster sauce with 4 tablespoons water. Add to vegetables and bring to a boil.
10 Return chicken to wok and continue to cook, stirring occasionally, until heated through and everything is coated with sauce, about 2 minutes. Season with salt and pepper. Stir in sambal oelek and serve, with rice if desired.