Chicken Stir-Fry

Soak the broccoli in water, then cut it into bite-sized florets. Peel the tough outer layer off the stems and slice them, then rinse everything thoroughly.

Slice the chicken breast against the grain into thin pieces, then marinate with cornstarch, water, salt, oyster sauce, and white pepper. Mix until the cornstarch is fully absorbed.

Mince the garlic, slice the ginger, cut the green onion whites, and thinly slice the carrot.

Make the stir-fry sauce by combining oyster sauce, light soy sauce, salt, sugar, cooking wine, and white pepper in a small bowl.

Make the slurry by mixing the cornstarch with water until smooth, and set aside.

Bring the water to a boil, then add salt and oil. Blanch the broccoli for 4 to 5 minutes until bright green and tender-crisp.

Transfer the broccoli to an ice bath to stop the cooking and preserve its color, then drain well.

Heat the wok with oil over high heat, then stir-fry the marinated chicken until just cooked through, about 2 minutes. Remove and set aside.

In the same wok, stir-fry the garlic, ginger, green onion whites, and carrot until fragrant.

Add the blanched broccoli and return the chicken to the wok. Pour in the stir-fry sauce and toss to coat everything evenly.

Stir in the slurry to thicken the sauce, then add sugar and finish with sesame oil. Toss once more and serve hot.