Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 1 tbsp (15ml) soy sauce, low sodium preferred
  • 1 tbsp (15ml) cornstarch (cornflour)
  • 1 tsp (5ml) Shaoxing rice wine (or dry sherry as a sub)
  • 1/2 tsp (2.5ml) sesame oil
  • 1/4 tsp (1.25ml) ground white pepper (black pepper is fine too)
  • 1/4 cup (60ml) chicken broth or stock
  • 2 tbsp (30ml) soy sauce, low sodium
  • 1 tbsp (15ml) oyster sauce (or vegetarian oyster sauce substitute)
  • 1 tbsp (15ml) Shaoxing rice wine (or dry sherry)
  • 1 tbsp (15ml) sugar
  • 1 tsp (5ml) sesame oil
  • 1 tsp (5ml) cornstarch (cornflour)
  • 2 tbsp (30ml) vegetable oil or peanut oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and minced
  • 1 medium head of broccoli, cut into florets
  • Optional: 1/4 cup (40g) sliced water chestnuts, drained
  • Cooked rice, for serving

Instructions:

  1. Marinate the Chicken: Combine chicken and marinade ingredients in a bowl. Mix well and let sit for at least 15 minutes (up to 30 minutes in the fridge).
  2. Prepare the Sauce: Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  3. Blanch the Broccoli (Optional, but recommended): Briefly blanch the broccoli florets in boiling water for 1-2 minutes until bright green. Drain immediately and rinse with cold water to stop cooking. This ensures tender-crisp broccoli.
  4. Stir-Fry the Aromatics: Heat oil in a wok or large frying pan over high heat. Add garlic and ginger and stir-fry for 30 seconds until fragrant (but not burnt!).
  5. Cook the Chicken: Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned (about 3-4 minutes).
  6. Add Broccoli & Water Chestnuts (if using): Add the blanched broccoli (and water chestnuts) to the wok. Stir-fry for another 2-3 minutes, until the broccoli is tender-crisp.
  7. Add the Sauce: Pour the prepared sauce over the chicken and broccoli. Cook, stirring constantly, until the sauce thickens and coats everything (about 1-2 minutes).
  8. Serve Immediately: Serve hot over cooked rice. Garnish with sesame seeds or sliced green onions if desired.