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Bring a pot of salted water to a boil. Blanch the broccoli, drain, and set aside. Then blanch the chicken until it turns opaque.
Heat your wok over medium high heat and add the oil and garlic. Throw in the broccoli and the chicken and stir-fry for a minute. Then pour in the chicken stock, sugar, salt, sesame oil, wine, and white pepper. Keep stirring for another minute to combine.
Mix the cornstarch and water into a slurry. Move the chicken and broccoli to the sides of the wok. There should be a little well of chicken stock/liquid at the center of the pan. Pour the cornstarch slurry into the liquid and stir until it thickens.
Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve!