In a medium bowl, toss the chicken with the green onion, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15-30 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. In a medium sauce pan bring a water to a boil. Add 1 teaspoon of salt and cook the noodles following the instructions on the pack. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and sliced chili. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add rice noodles and a little bit of water to thin the sauce, if necessary. Cook for another 2 minutes. Taste and season with salt and pepper, if you like.

At first you need to prepare ginger. Peel and slice the ginger roots trying to keep the slices approximately 1/8-inch thick and no greater than 1 inch in width. Put the ginger slices into a small saucepan and pour 2 cups of water. Boil for about 40-50 min until ginger becomes soft. It helps to make ginger less spicier. Meanwhile you need to make a sugar syrup. In a small sauce pan mix together 1/2 cup of sugar and 1/2 cup of water. Cook stirring until sugar is completely dissolve. Add soft ginger and bring the mixture to a boil over medium heat. Stirring constantly, cook the ginger until the liquid is almost gone and the slices are soft and transparent. Drain ginger slices and  place each piece in a bowl of granulated sugar and toss, finishing each candy slice with a light sugar coating. Place on a sheet of parchment paper until completely cool. Store ginger candy in an airtight container.