Easy Chicken and Broccoli (30-Minute)

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• 1 lb chicken breast
  Ingredient note

  Source: 1 lb chicken breast
• 1 each large broccoli crown (cut into uniform florets)
  Ingredient note

  Source: 1 large broccoli crown (cut into uniform florets)
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 1/2 inch ginger (sliced)
  Ingredient note

  Source: 1/2 inch ginger (sliced)
• 1 tablespoon + 2 teaspoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 1 tablespoon vegetable oil (or any neutral oil); Source: 2 teaspoon vegetable oil (or any neutral oil)
• 1/4 cup water (room temperature)
  Ingredient note

  Source: 1/4 cup water (room temperature)
• 1 tablespoon + 1 tablespoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1 tablespoon regular soy sauce (or light soy sauce); Source: 1 tablespoon regular soy sauce (or light soy sauce)
• 1.5 tablespoon + 1 tablespoon cornstarch
  Ingredient note

  Source: 1.5 tablespoon cornstarch; Source: 1 tablespoon cornstarch
• ½ teaspoon baking soda
  Ingredient note

  Source: ½ teaspoon baking soda
• 1/4 teaspoon black pepper
  Ingredient note

  Source: 1/4 teaspoon black pepper
• 1 teaspoon sesame oil (toasted kind)
  Ingredient note

  Source: 1 teaspoon sesame oil (toasted kind)
• 1 tablespoon oyster sauce
  Ingredient note

  Source: 1 tablespoon oyster sauce
• 2 teaspoon white granulated sugar
  Ingredient note

  Source: 2 teaspoon white granulated sugar
• 2 teaspoon Shaoxing wine (or dry sherry wine)
  Ingredient note

  Source: 2 teaspoon Shaoxing wine (or dry sherry wine)
• ½ cup chicken stock (low-sodium)
  Ingredient note

  Source: ½ cup chicken stock (low-sodium)

1. Slice the chicken breasts against the grain into 1/4-inch-thick pieces. Place them in a large mixing bowl, add the marinade ingredients, and mix well. Marinate for 15-20 minutes to tenderize the chicken.
2. Whisk the stir-fry sauce ingredients in a small bowl until the sugar fully dissolves. Set aside.
3. Heat vegetable oil in a large pan over medium-high heat. Pan-fry the chicken in an even layer until lightly golden on both sides and cooked to an internal temperature of 165°F. Let the chicken sear undisturbed on each side so it can properly brown. Remove and set aside.
4. Add the ginger, garlic, and broccoli florets to the same pan, then add the water. Stir-fry until the water evaporates and the broccoli turns bright green and crisp-tender.
5. Push the broccoli to one side of the pan. Re-whisk the sauce, then pour it into the empty space and simmer until glossy and thickened, about 30 seconds.
6. Return the chicken to the pan and toss everything together until evenly coated and heated through. Remove from heat and serve immediately.