Ingredients:

  • 1 lb chicken breast, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp baking soda
  • 2 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tsp granulated sugar
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 2 scallions, sliced into 1-inch pieces

Instructions:

  1. Slice the chicken breast into thin, bite-sized strips across the grain.
  2. In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, Shaoxing wine, baking soda, and 2 tbsp cornstarch. Stir until coated in a paste, then stir in 1 tbsp vegetable oil. Let rest for 10-15 minutes.
  3. Heat 1 tbsp of neutral oil in a skillet over medium-high heat. Sear chicken in a single layer for 2 minutes without moving, then toss until cooked through (3-4 minutes total). Remove chicken and set aside.
  4. In the same pan, add remaining oil. Sauté minced garlic, grated ginger, and broccoli for 2-3 minutes until fragrant and bright green.
  5. Pour in the whisked sauce (chicken broth, 2 tbsp soy sauce, oyster sauce, sesame oil, 1 tsp cornstarch, and sugar). Once the sauce bubbles and thickens, toss the chicken and scallions back in.
  6. Stir for 60 seconds until the chicken is fully coated in the mahogany-colored glaze.