Step 1

Marinate the chicken. In a medium mixing bowl, add the sliced chicken breast, water, shaoxing rice wine, salt, pepper and cornstarch. Mix until combined. Set aside and let the marinade sit for 15 minutes.

Step 2

Mix the brown sauce. In a small mixing bowl, add the oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sesame oil, brown sugar, cornstarch, and salt. Mix until combined. Set aside.

Step 3

Steam broccoli. Bring about 1/3 cup of water to a boil in a large skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli is slightly tender and the water evaporates for about 45-50 seconds. Transfer the broccoli to a plate, and set aside.

Step 4

Cook the chicken. Add 2 tablespoons of oil to a large skillet or wok and heat on medium-high heat. Once the pan is hot, spread the skillet in a single layer and cook for 2 minutes or until one side is browned. Then flip to cook the other side for another 1 minute. Remove the chicken from the heat when the outsides are lightly charred and the inside is slightly pink.

Step 5

Saute aromatics. Clean the large skillet. Add 1 tablespoon of oil and heat on medium heat. Add garlic and ginger and saute until lightly browned and fragrant about 30 seconds.

Step 6

Add chicken and broccoli. Add the broccoli and chicken to the skillet, toss together and saute for 1 minute.

Step 7

Add sauce. Give the the sauce another stir to lift the cornstarch from the bottom. Add the sauce and toss everything together until the sauce thickens and everything is evenly coated.

Step 8

Serve. Serve immediately with rice and garnish with green onions if desired.