INGREDIENTS

• 1 lb (450 g) boneless skinless chicken breast (or thigh)

Marinade

• 1 tablespoon Shaoxing wine (or dry sherry)
• 1/2 teaspoon salt
• 1 tablespoon cornstarch

Sauce

• 3 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 1/2 tablespoon dark soy sauce (or soy sauce)
• 1/4 cup chicken stock
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Stir-fry

• 1 head broccoli , chopped into bite-sized florets
• 2 tablespoons peanut oil (or vegetable oil)
• 4 cloves garlic , minced
• 1 teaspoon ginger , minced

INSTRUCTIONS

• Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
• Combine all the sauce ingredients in a bowl. Stir to mix well.
• Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
• Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
• Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
• Serve hot with steamed rice or boiled noodles as a main dish.