Ingredients:

  • 1½ lb chicken breast, thinly sliced across the grain
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 large egg white
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1½ lb Chinese Broccoli (Gai Lan), cut into 2-inch pieces
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp halal oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1/2 cup chicken broth
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated

Instructions:

  1. In a medium bowl, combine the sliced chicken with 1 tbsp cornstarch, 1 tbsp water, egg white, 1/4 tsp salt, and 1/4 tsp white pepper. Toss until coated and let rest for 10 minutes.
  2. Whisk together the low-sodium soy sauce, halal oyster sauce, brown sugar, sesame oil, 1 tbsp cornstarch, and chicken broth in a small bowl until the cornstarch is dissolved.
  3. Bring a pot of water to a rolling boil and add 1 tsp salt. Add the Chinese broccoli and boil for 60–90 seconds until stems are bright green. Immediately drain and plunge into ice water to stop cooking, then pat dry.
  4. Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering. Spread the chicken in a single layer; sear without moving for 2 minutes to develop a golden crust, then stir-fry for another 2 minutes until cooked through to an internal temperature of 165°F (74°C). Remove chicken from the pan and set aside.
  5. In the same pan, add the remaining 1 tablespoon of oil if needed, then add the minced garlic and ginger, stirring for 30 seconds until fragrant.
  6. Return the blanched broccoli and seared chicken to the wok.
  7. Whisk the sauce one last time and pour it over the chicken and broccoli. Toss constantly for 1–2 minutes until the sauce thickens into a glossy glaze.