Heat oil in a wok or a large skillet. Season chicken pieces with salt and pepper and fry in batches until browned all over. Remove from the skillet and place over paper towel.
Return chicken to the wok or skillet and add tomatoes, Worcestershire sauce, red wine, tomato paste, Tabasco, chicken bouillon, salt pepper and ground cumin. Bring to a boil, cover wok or skillet and lower heat. Cook, stirring occasionally until chicken is cooked and sauce has thickened slightly. Remove lid and add mushrooms, broccoli florets and cook, uncovered, five minutes more.
Serve with cooked white rice or with potatoes.
Other quick and easy recipes:
Breast of chicken fillets with creamy corn sauce
Light breast of chicken with molasses and sesame seed
Chicken in basil sauce