Preparation: 

Preparation time: 50 mins

Cooking time: 35 mins

Serving: 4

Ingredients:

• 1 1/2 pounds (about 2) boneless, skinless chicken breast
• Kosher salt
• 1/4 teaspoon ground white pepper
• 5 tablespoons cornstarch
• 6 tablespoons plus 1 teaspoon neutral oil, such as vegetable oil, divided
• 4 cups (about 1 pound) broccoli florets
• 1/2 tablespoon grated garlic (from about 3 cloves)
• 1/2 teaspoon grated ginger
• 1 1/2 cups chicken broth
• 1 teaspoon chicken bouillon powder, such as Lee Kum Kee brand
• 1/2 teaspoon sugar
• Hot steamed rice, for serving

Instructions:

1. Cut the chicken breasts in half lengthwise, then cut them again at a slight angle into 1/4-inch-thick slices. Transfer to a medium bowl. Add 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground white pepper, and 3 tablespoons cold water. Use your hands (wear gloves if you like) to massage the seasonings into the chicken until most are absorbed, about 1 minute. Add 3 tablespoons cornstarch and mix until the cornstarch is moistened. Add 3 tablespoons neutral oil and massage until combined. Set the chicken aside to marinate at room temperature for 30 minutes.
2. Bring 4 cups water to a boil in a wok over high heat and add 2 teaspoons salt and 1 teaspoon neutral oil. Add the broccoli and boil until it turns bright green about 2 minutes. Drain the broccoli and rinse under cold water until the broccoli is cool enough to handle. Drain and set aside.
3. Stir the remaining 2 tablespoons of cornstarch and 3 tablespoons of cold water together in a small bowl until combined. Set aside.
4. Heat a wok over high heat until you see the first few wisps of smoke, about 3 minutes. Remove the wok from the heat and add the remaining 3 tablespoons vegetable oil and swirl to coat the wok. Return to high heat and add the marinated chicken. Spread it out evenly so every chicken piece has contact with the wok. Let it sit until it starts to brown, for about 2 minutes. Toss the chicken with a wok turner or spatula and cook until just slightly pink, about 2 minutes.
5. Add the grated garlic and ginger to the wok and stir until fragrant, about 30 seconds. Add the broccoli and stir-fry for 30 seconds. Add the chicken broth, bouillon powder, and sugar and bring to a boil. Taste and adjust the seasoning if needed.
6. Slowly drizzle the cornstarch slurry into the wok and continue to cook until the sauce thickens and coats the broccoli. Pour the mixture over hot steamed rice and serve immediately.