Place broccoli in a steamer over boiling water, and cover. Cook until tender but still firm, about 5 minutes.
Heat the oil in a wok, stir-fry the chicken, spring onions and garlic over high heat until the chicken changes colour and juices run clear.
Stir the hoisin sauce, chilli paste and soya sauce into the frying pan. Season with ginger, crushed chillies, 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.