Ingredients:

  • 1 lb chicken breast, thinly sliced
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp neutral oil
  • 1 egg white
  • 1/3 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 tsp ginger, freshly grated
  • 2 cloves garlic, minced
  • 1 lb broccoli florets
  • 2 tbsp neutral oil

Instructions:

  1. In a medium bowl, combine the sliced chicken with 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tsp oil, and 1 egg white. Stir until the chicken is evenly coated in a thin paste and let sit for 10 minutes to hydrate the starch.
  2. Whisk together 1/3 cup chicken broth, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1 tsp grated ginger, and 2 minced garlic cloves. Set aside.
  3. Heat 1 tbsp of oil in a wok over high heat until shimmering. Add the chicken in a single layer and sear for 3-5 minutes until the edges are mahogany-colored and just cooked through; remove to a plate.
  4. Add the remaining 1 tbsp of oil to the pan. Toss in the broccoli florets and a splash of water, stir-frying for 2-3 minutes until bright green and crisp-tender.
  5. Return the seared chicken to the pan with the broccoli. Pour the prepared sauce mixture over everything, tossing for 1-2 minutes until the sauce thickens into a glossy glaze.