Chicken and Broccoli (Chinese Takeout Style) Recipe

In a medium bowl, combine the chicken pieces with Shaoxing wine, salt, and cornstarch. Mix well to coat the chicken thoroughly and set aside for at least 15 minutes to tenderize and infuse flavor.

In a separate bowl, whisk together oyster sauce, Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and salt until smooth and fully combined. Set the sauce mixture aside.

Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry until they turn bright green and become tender-crisp, about 3-4 minutes. Remove broccoli from the pan and set aside.

In the same pan, add the remaining 1 tablespoon of peanut oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant but not browned.

Increase heat to high and add the marinated chicken to the pan. Stir-fry the chicken pieces until cooked through and lightly browned, about 5-6 minutes.

Return the cooked broccoli to the pan with the chicken. Stir the prepared sauce again, then pour it over the chicken and broccoli mixture. Stir constantly and cook until the sauce thickens and coats the ingredients nicely, about 2 minutes.

Remove from heat and serve immediately with steamed rice or noodles for a complete meal.