Ingredients:

  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp cornstarch
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 lb chicken breast, thinly sliced into bite-sized strips
  • 4 cups broccoli florets, cut into small pieces
  • 2 tbsp neutral oil
  • 1 tbsp toasted sesame oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, honey, cornstarch, ginger, and garlic until the cornstarch is completely dissolved. Set aside.
  2. Slice the chicken breast into thin, uniform strips to ensure even cooking.
  3. Heat the neutral oil in a wok or large skillet over high heat until shimmering. Add chicken strips in a single layer, sear undisturbed for 2 minutes until golden brown, then stir-fry for another 2-3 minutes. Remove chicken from the pan while slightly underdone and set aside on a plate.
  4. In the same pan, add the toasted sesame oil. Toss in the broccoli florets and stir-fry for 2 minutes. Add 1 tablespoon of water and cover with a lid for 60 seconds to flash-steam.
  5. Return the seared chicken to the pan and pour in the prepared sauce. Toss continuously over high heat until the sauce thickens into a glossy glaze and the chicken is fully cooked.