Ingredients:

  • 900 g (2 lbs) Chicken Breast, sliced thinly against the grain
  • 1 Tbsp Light Soy Sauce (low sodium preferred)
  • 1 Tbsp Dry Rice Wine (Shaoxing) or dry sherry
  • 2 Tbsp Cornstarch (for velveting)
  • 1 tsp Baking Soda (Bicarb)
  • 1/2 tsp White Pepper, freshly ground
  • 700 g (2 large heads) Broccoli, cut into small, uniform florets
  • 4 cups Water (for blanching)
  • Pinch of Salt (for blanching water)
  • 1 cup Low Sodium Chicken Stock
  • 3 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 Tbsp Light Soy Sauce (for sauce)
  • 1 tsp Brown Sugar (packed) or honey
  • 1 tsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil (added right before serving)
  • 3 cloves Garlic, minced
  • 1 inch piece Ginger, finely minced or grated
  • 2 Tbsp Cornstarch (for slurry)
  • 2 Tbsp Cold Water (for slurry)
  • 1/4 cup High Heat Oil (groundnut, canola, or grapeseed oil)

Instructions:

  1. Slice the Chicken: Cut the chicken breast thinly against the grain into 1-inch strips or bite-sized pieces. Pat dry with kitchen paper.
  2. Marinate: In a large bowl, combine the sliced chicken with the velveting marinade ingredients (soy sauce, rice wine, 2 Tbsp cornstarch, baking soda, and pepper). Mix well until the chicken is tacky and evenly coated.
  3. Rest: Cover and refrigerate the chicken for a minimum of 30 minutes. (This is essential for the velvet texture.)
  4. Prepare the Broccoli: Cut the broccoli into uniform florets.
  5. Blanch the Broccoli: Bring 4 cups of salted water to a rolling boil. Drop the broccoli into the boiling water for exactly 60–90 seconds until bright green and slightly tender (al dente). Immediately drain and plunge into an ice bath or run under very cold water to stop the cooking process. Drain completely.
  6. Mix the Sauce: Whisk together all Stir-Fry Sauce ingredients (stock, oyster sauce, 1 Tbsp soy sauce, sugar, vinegar) in a measuring jug. Set aside.
  7. Create the Slurry: In a small bowl, mix the 2 Tbsp cornstarch with 2 Tbsp cold water until smooth. Set aside.
  8. Heat the Wok: Place the wok or large pan over a high heat until smoking hot. Add half of the high-heat oil.
  9. Velvet the Chicken: Add the marinated chicken to the hot wok in a single layer (work in batches if necessary). Stir-fry quickly for 2–3 minutes until the chicken is lightly coloured and almost cooked through (165°F/74°C). Remove the chicken immediately using a slotted spoon and set aside.
  10. Sauté Aromatics: Add the remaining oil to the wok. Immediately add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant—do not let them burn.
  11. Thicken the Sauce: Give the Stir-Fry Sauce mix a quick whisk and pour it into the wok. Bring to a rapid simmer.
  12. Slurry Integration: Re-whisk the Cornstarch Slurry and pour it gradually into the simmering sauce, stirring constantly, until the sauce thickens and becomes glossy.
  13. Combine and Finish: Return the blanched broccoli and the velvety chicken to the wok. Toss vigorously for 1 minute to coat everything evenly in the glossy sauce and heat through.
  14. Serve: Turn off the heat. Drizzle with the toasted sesame oil just before serving for that final fragrant punch. Serve immediately over rice.