Step 1

In a medium bowl, toss together the chicken, half the garlic and half the ginger, the 2 tablespoons soy sauce, 1/2 tablespoon coarse salt, Shaoxing wine, and sesame oil. Set aside.

Step 2

Warm 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli, onion, chili garlic sauce, the remaining garlic, ginger, 1/4 teaspoon coarse salt, and 1/4 cup water.

Step 3

Stir-fry until the onions have softened and the broccoli is bright green and crisp-tender, about 4 minutes, adding a tablespoon of water to prevent sticking, if necessary. Transfer to a bowl.

Step 4

Pour the remaining 2 tablespoons vegetable oil in the skillet; add the chicken mixture. Stir continuously until the chicken is brown and cooked through, about 6 minutes.

Step 5

Add in the brown sugar and mix through.

Step 6

Return the cooked vegetables to the skillet and toss to heat through.

Step 7

In a small bowl, whisk together the cornstarch and 1/3 cup water; stir it into the skillet, bring to a boil to thicken (add a couple more tablespoons of water to make a bit more sauce, if desired.)

Step 8

Remove from heat and toss in the diced scallions. Serve over cooked white rice.