Ingredients:

  • 600 g Chicken Breast, skinless, boneless, sliced thinly across the grain
  • 1 Tbsp Cornstarch (or potato starch)
  • 1 tsp Low Sodium Soy Sauce
  • ½ tsp Baking Soda (Bicarbonate of Soda)
  • 1 Tbsp Groundnut Oil, or high smoke point vegetable oil (for chicken)
  • 600 g Broccoli Florets, cut into bite-sized pieces
  • 4 Tbsp Groundnut Oil (for frying)
  • 3 cloves Garlic, finely minced
  • 1 Tbsp Fresh Ginger, finely minced
  • 4 Spring Onions (Scallions), sliced diagonally (whites and greens separated)
  • 120 ml Chicken Stock (low sodium)
  • 60 ml Light Soy Sauce (low sodium)
  • 2 Tbsp Oyster Sauce (optional)
  • 1 Tbsp Rice Vinegar (unseasoned)
  • 1 Tbsp Brown Sugar (packed)
  • 1 tsp Toasted Sesame Oil
  • 1 Tbsp Cornstarch (for slurry)
  • 2 Tbsp Cold Water (for slurry)

Instructions:

  1. Prepare the Chicken: Slice the chicken thinly against the grain. In a bowl, combine the chicken with the velveting ingredients (1 Tbsp cornstarch, 1 tsp soy sauce, baking soda, and 1 Tbsp oil). Mix well until tacky and allow to marinate for 15 minutes.
  2. Prep Vegetables (Mise en Place): Chop all vegetables and mince the aromatics. Keep the broccoli and the separated spring onion parts in separate containers. Mix the Stir Fry Sauce: Whisk together all Stir Fry Sauce ingredients (except the cornstarch slurry) in a small bowl until the sugar dissolves. Set aside.
  3. Blanch the Broccoli: Bring a pot of salted water to a boil. Blanch the broccoli for 1-2 minutes until vibrant green and slightly softened (al dente). Drain immediately and refresh in ice water or drain thoroughly. Set aside.
  4. Cook the Chicken: Heat the wok over medium-high heat with 2 Tbsp of groundnut oil until shimmering. Add the marinated chicken in a single layer (cook in batches if necessary). Cook quickly for 2-3 minutes until golden and cooked through. Remove the chicken with a slotted spoon and set aside.
  5. Sauté Aromatics: Add the remaining oil to the wok (if needed) and increase heat to high. Add the minced garlic, ginger, and the white parts of the spring onions. Stir-fry rapidly for 30 seconds until fragrant.
  6. Add Broccoli: Toss in the blanched broccoli. Stir-fry for 1 minute until coated and heated through.
  7. Combine and Thicken: Give the prepared sauce a final whisk and pour it into the hot wok. Bring the sauce to a rapid bubble.
  8. Slurry and Finish: Mix the 1 Tbsp cornstarch with 2 Tbsp cold water to create a slurry. Pour it into the sauce while stirring constantly for about 15-30 seconds until the sauce thickens and becomes glossy.
  9. Return Chicken: Return the cooked chicken to the wok. Toss everything together vigorously for 30 seconds until the chicken is coated and piping hot.
  10. Serve: Garnish with the green parts of the spring onion and serve immediately over rice.