In a large bowl, combine cornstarch with salt and pepper. Add chicken and toss to coat.

In a large sauté pan or wok, heat evoo over medium high heat. Cook chicken in batches until brown on all sides, about 7 to 10 minutes per batch, remove to plate while cooking remaining chicken. You can put it all in the pan at the same time but it will not get as crispy.

Meanwhile, in a small bowl, combine silan, soy sauce, garlic, and chilies, stir to combine. Add to skillet and cook 2 to 3 minutes or until sauce is thick and bubbly and evenly coats chicken.

Serve immediately garnished with chopped scallions with rice with steamed broccoli on the side.