Authentic Hunan Chicken

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• 1¼ lb boneless skinless chicken breasts (thinly sliced)
  Ingredient note

  Source: 1¼ lb boneless skinless chicken breasts (thinly sliced)
• 2 tablespoons + 3 tablespoons low-sodium soy sauce
  Ingredient note

  Source: 2 tablespoons low-sodium soy sauce; Source: 3 tablespoons low-sodium soy sauce
• 1 tablespoon cold water
  Ingredient note

  Source: 1 tablespoon cold water
• 1 tablespoon cornstarch
  Ingredient note

  Source: 1 tablespoon cornstarch
• 1 tablespoon + 1 tablespoon vegetable oil
  Ingredient note

  Source: 1 tablespoon vegetable oil; Source: 1 tablespoon vegetable oil
• 2 tablespoons oyster sauce
  Ingredient note

  Source: 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
  Ingredient note

  Source: 1 tablespoon rice vinegar
• 1 tablespoon Shaoxing wine
  Ingredient note

  Source: 1 tablespoon Shaoxing wine
• 1 tablespoon honey
  Ingredient note

  Source: 1 tablespoon honey
• 1 tablespoon grated ginger or ginger paste
  Ingredient note

  Source: 1 tablespoon grated ginger or ginger paste
• 2 cloves garlic minced
  Ingredient note

  Source: 2 cloves garlic minced
• 2 teaspoons chili paste or sambal oelek
  Ingredient note

  Source: 2 teaspoons chili paste or sambal oelek
• 2 cups broccoli florets
  Ingredient note

  Source: 2 cups broccoli florets
• ½ each yellow onion chopped
  Ingredient note

  Source: ½ yellow onion chopped
• 1 rib celery, thinly sliced
  Ingredient note

  Source: 1 rib celery, thinly sliced
• 1 each red bell pepper diced
  Ingredient note

  Source: 1 red bell pepper diced
• 1 each large carrot peeled and chopped
  Ingredient note

  Source: 1 large carrot peeled and chopped

1. In a small bowl, combine the thinly sliced chicken with soy sauce and water. Let it sit for 10 minutes. Stir in the cornstarch and vegetable oil, and set the bowl aside for 20 minutes.
2. In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, rice vinegar, Shaoxing wine, honey, grated ginger, garlic, and chili paste. Set the bowl aside for a few minutes.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Using tongs, remove the chicken from the marinade and place it in a single layer in the skillet. Cook until browned, then flip and cook until browned and cooked through. Remove the chicken to a plate and cover to keep warm. Work in batches, and don't crowd the pan. Add more vegetable oil if needed.
4. Heat 1 tablespoon of vegetable oil in the same skillet over medium-high heat. Add the broccoli and stir fry for 1-2 minutes. Add the onions, celery, red bell pepper, and carrots to the skillet with the broccoli and stir fry for 2-3 minutes. Remove the vegetables to a plate and cover to keep warm.
5. Reduce the heat to medium and whisk the sauce ingredients again. Pour the sauce into the pan and cook until thickened, whisking frequently. Return the chicken and veggies to the skillet and toss to coat. For best results, serve promptly.