Ingredients:

  • 1.5 lb chicken breast, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 1/4 tsp white pepper
  • 1/4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 large carrot, julienned
  • 2 tbsp vegetable oil
  • 3 scallions, sliced

Instructions:

  1. Combine sliced chicken, 2 tbsp soy sauce, Shaoxing wine, grated ginger, minced garlic, 1 tbsp cornstarch, and white pepper in a bowl. Toss to coat and let rest for 30 minutes at room temperature.
  2. Heat vegetable oil in a wok or cast iron skillet over high heat until shimmering. Add chicken in a single layer and sear undisturbed for 2 minutes, then stir-fry until just cooked through. Remove chicken from pan and set aside.
  3. In the same pan, add broccoli, carrots, and red bell pepper. Stir-fry for 3 to 4 minutes until colors brighten and vegetables remain crisp.
  4. Whisk together chicken broth, 3 tbsp soy sauce, honey, oyster sauce, sesame oil, and 1 tsp cornstarch. Pour the sauce into the pan with the vegetables.
  5. Return the cooked chicken and sliced scallions to the pan, tossing rapidly until the sauce thickens into a glossy glaze and coats all ingredients evenly.