Weeknight GingerGarlic Chicken and Broccoli Stir Fry My GoTo

Ingredients

• 1 lb boneless skinless chicken breast (450 g), trimmed and cut into 1/2-inch slices or bite-sized strips
• 1/2 tsp kosher salt (or 1/4 tsp table salt)
• 1/4 tsp black pepper
• 1 tbsp soy sauce (15 ml)
• 1 tsp Shaoxing wine or dry sherry (5 ml) — optional
• 1 tsp cornstarch (about 3 g)
• 1 tsp vegetable oil (5 ml)
• Optional: 1/8 tsp baking soda for velveting (dissolve in marinade if using)
• 1 large head broccoli (about 1 lb / 450 g) or 12 oz (340 g) broccoli florets — cut into bite-sized florets; peel and slice stalk if using
• 3 tbsp low-sodium soy sauce (45 ml)
• 1 tbsp oyster sauce (15 ml) — or 1 tbsp mushroom stir-fry sauce for vegetarian/vegan
• 1 tbsp rice vinegar or Chinese black vinegar (15 ml)
• 2 tsp brown sugar or honey (8–10 g) — adjust to taste
• 1/2 cup low-sodium chicken stock or water (120 ml)
• 1 tsp sesame oil (5 ml)
• 1 tsp cornstarch (3 g) (for slurry)
• 2 tsp cold water (10 ml) (for slurry)
• 2 tbsp neutral oil with high smoke point (canola, vegetable, or peanut) (30 ml)
• 3 cloves garlic, thinly sliced or minced (about 9 g)
• 1 tbsp fresh ginger, finely minced or julienned (about 6–8 g)
• 2 scallions (spring onions), white and green parts separated and thinly sliced on the bias for garnish
• Optional finishing garnish: 1–2 tsp toasted sesame seeds, extra sliced scallion greens, red pepper flakes or sliced fresh chili