Preparation

• Marinate the chicken. In a medium mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, pepper, and cornstarch until fully incorporated. Set aside to marinate for 15 minutes.
• Mix the sauce. In a small mixing bowl, mix the oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sesame oil, brown sugar, cornstarch, and salt until combined. Set aside.
• Steam the broccoli. Bring about ⅓ cup of water to a boil in a wok or large skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli is slightly tender and the water evaporates, about 45 seconds to 1 minute. Remove and set aside.
• Cook the chicken. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and cook for 2 minutes on each side or until cooked through. Remove and set aside.
• Combine. Heat 1 tablespoon of oil in the same wok or skillet over medium heat. Add the garlic and ginger and sauté until fragrant, about 30 seconds. Then add the broccoli and chicken, tossing to combine for 1 minute.
• Add the sauce. Stir the sauce to re-incorporate the cornstarch that has settled on the bottom. Then add the sauce and toss everything together until the sauce simmers, thickens, and everything is evenly coated, about 1-2 minutes.
• Serve. Serve hot with rice and enjoy!