Pat the chicken thigh fillets dry with paper towels. Cut into strips about half an inch wide.
Place the chicken strips in a bowl. Add the black beans and garlic sauce as well as the chili oil. Mix well. Cover and allow to marinate in the fridge for at least two hours; overnight is best.
Cut the broccoli into florets.
In a pan, boil four cups of water with a teaspoon of salt. Drop in the broccoli florets and cook for one minute. Scoop out and plunge into a bowl of iced water. Drain and set aside.
Heat the cooking oil in a wok or frying pan. When smoking, add the chicken with the marinade. Stir fry for three to four minutes. Add the sliced shallot (or onion), julienned carrot and sugar. Continue stir frying for another minute.
Throw in the broccoli florets and stir. Cook just until heated through. If you want a little more sauce, stir in a couple of tablespoonfuls of chicken broth.
Give the chicken a final taste test. If the seasonings need adjustment, make it now.
You may optionally sprinkle the chili black beans and garlic chicken broccoli with toasted nuts before serving.