Ingredients:

  • 1 lb boneless skinless chicken breast (450 g), trimmed and cut into 1/2-inch slices or bite-sized strips
  • 1/2 tsp kosher salt (or 1/4 tsp table salt)
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce (15 ml)
  • 1 tsp Shaoxing wine or dry sherry (5 ml) — optional
  • 1 tsp cornstarch (about 3 g)
  • 1 tsp vegetable oil (5 ml)
  • Optional: 1/8 tsp baking soda for velveting (dissolve in marinade if using)
  • 1 large head broccoli (about 1 lb / 450 g) or 12 oz (340 g) broccoli florets — cut into bite-sized florets; peel and slice stalk if using
  • 3 tbsp low-sodium soy sauce (45 ml)
  • 1 tbsp oyster sauce (15 ml) — or 1 tbsp mushroom stir-fry sauce for vegetarian/vegan
  • 1 tbsp rice vinegar or Chinese black vinegar (15 ml)
  • 2 tsp brown sugar or honey (8–10 g) — adjust to taste
  • 1/2 cup low-sodium chicken stock or water (120 ml)
  • 1 tsp sesame oil (5 ml)
  • 1 tsp cornstarch (3 g) (for slurry)
  • 2 tsp cold water (10 ml) (for slurry)
  • 2 tbsp neutral oil with high smoke point (canola, vegetable, or peanut) (30 ml)
  • 3 cloves garlic, thinly sliced or minced (about 9 g)
  • 1 tbsp fresh ginger, finely minced or julienned (about 6–8 g)
  • 2 scallions (spring onions), white and green parts separated and thinly sliced on the bias for garnish
  • Optional finishing garnish: 1–2 tsp toasted sesame seeds, extra sliced scallion greens, red pepper flakes or sliced fresh chili

Instructions:

  1. Prepare ingredients: slice chicken uniformly and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Combine chicken with 1 tbsp soy sauce, 1 tsp Shaoxing wine (optional), 1 tsp cornstarch, 1 tsp vegetable oil, and optional 1/8 tsp baking soda; let rest 10–15 minutes if possible. Cut broccoli into even florets, peel and slice stalk if using. Mix stir-fry sauce (3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 2 tsp brown sugar or honey, 1/2 cup chicken stock, 1 tsp sesame oil) and make cornstarch slurry (1 tsp cornstarch + 2 tsp cold water). Mince garlic and ginger; slice scallions.
  2. Blanch or par-cook the broccoli: bring a pot of salted water to a boil, add broccoli florets and cook 60–90 seconds until bright green and just tender. Immediately transfer to an ice bath or cold running water to stop cooking; drain and set aside. Alternatively steam 2–3 minutes until crisp-tender.
  3. Cook the chicken: heat wok or large skillet until very hot, add 1 tbsp neutral oil and swirl. Add chicken in a single layer without overcrowding (cook in batches if needed). Stir-fry until edges turn opaque and golden, about 2–3 minutes, and continue until cooked through (internal temperature 165°F / 74°C), about 3–4 minutes for thin strips. Remove chicken to a plate and reserve any juices.
  4. Stir-fry aromatics and broccoli: wipe the wok if necessary, heat remaining 1 tbsp oil over high heat, add garlic and ginger and stir 20–30 seconds until fragrant. Add blanched broccoli and toss 1–2 minutes to reheat and coat with oil.
  5. Finish with sauce: return cooked chicken to the wok with any resting juices, pour in the sauce mixture and stir to combine. Bring to a simmer and add the cornstarch slurry a little at a time until the sauce thickens and becomes glossy, coating the chicken and broccoli (about 30–60 seconds).
  6. Final adjustments and serve: stir in 1 tsp sesame oil and the sliced scallion whites, taste and adjust seasoning with more soy, sugar, or vinegar if needed. Garnish with scallion greens and toasted sesame seeds, and serve immediately over steamed rice or noodles. Key cues: chicken opaque and 165°F/74°C, broccoli bright green and crisp-tender, sauce glossy and clingy.