Ingredients:

  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced against the grain (450 g)
  • 1 tsp cornstarch (or arrowroot) for velveting (4 g)
  • 1 tsp low-sodium soy sauce (5 ml)
  • 1 tsp Shaoxing wine or dry sherry (optional) (5 ml)
  • Pinch of salt and black pepper
  • 3 tbsp low-sodium soy sauce (45 ml)
  • 1 tbsp oyster sauce (optional) or 1 tsp mushroom soy for vegetarian umami (15 ml)
  • 1 tbsp rice vinegar or mirin (15 ml)
  • 1 tbsp brown sugar or honey (15 g / 15 ml)
  • 1/2 cup chicken stock or water (120 ml)
  • 1 tsp toasted sesame oil (5 ml)
  • 1 tsp cornstarch (for slurry) mixed with 1 tbsp cold water (4 g + 15 ml)
  • 1 large head broccoli, cut into small florets (about 4 cups) (450–500 g) — or 12 oz broccolini (340 g)
  • 2–3 tbsp neutral high-smoke oil (vegetable, canola, or peanut) (30–45 ml)
  • 3 garlic cloves, minced (9 g)
  • 1½ tbsp fresh ginger, finely grated (about 1½ tsp if using powdered) (9–12 g)
  • 2 scallions, sliced on the diagonal (for garnish)
  • Sesame seeds, toasted (optional, for garnish)
  • Salt and freshly ground black pepper to taste
  • Optional: red pepper flakes or 1 small fresh chili, sliced (for heat)
  • Steamed jasmine rice or brown rice, 3–4 cups cooked (to serve 4) (optional)
  • Lime wedges (optional, for serving)

Instructions:

  1. Prep: Slice chicken thinly against the grain (about 1/4-inch / 6 mm). Cut broccoli into bite-sized florets; peel and slice thick stems if desired. Mince garlic, grate ginger, and slice scallions.
  2. Marinate chicken: In a bowl, mix chicken with 1 tsp cornstarch, 1 tsp soy sauce, Shaoxing (if using), and a pinch of salt and pepper. Let sit 10–15 minutes if time allows to tenderize and season.
  3. Make sauce: Whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce (or mushroom soy), 1 tbsp rice vinegar or mirin, 1 tbsp brown sugar or honey, 1/2 cup chicken stock or water, and 1 tsp toasted sesame oil. Reserve the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
  4. Optional blanch: Bring a pot of salted water to a boil and blanch broccoli florets 45–60 seconds until bright green and slightly tender; shock in ice water and drain. Alternatively, steam 2–3 minutes until tender-crisp.
  5. Heat wok/skillet over high heat until very hot. Add 1–2 tbsp neutral oil and swirl. Add chicken in a single layer without overcrowding and cook in batches 2–3 minutes per side until browned and mostly cooked through. Remove to a plate.
  6. Add remaining oil to pan and sauté garlic and ginger 20–30 seconds until fragrant. If you did not blanch broccoli, add raw broccoli now and toss 2–3 minutes until bright and starting to soften.
  7. Return chicken to the pan. Pour in the prepared sauce and bring to a simmer, stirring to combine.
  8. Stir the cornstarch slurry, then add it to the pan and cook about 1 minute until the sauce is glossy and coats the chicken and broccoli. Adjust seasoning with a splash more soy, a pinch of salt, or a squeeze of lime for brightness.
  9. Finish and serve: Remove from heat, toss with a final drizzle of toasted sesame oil, scatter sliced scallions and toasted sesame seeds. Serve immediately over steamed rice or noodles.