1. Prepare the Ingredients

Start by preparing all your ingredients before you begin cooking. Thinly slice the chicken into bite-sized pieces. If you haven’t done so already, cut the broccoli into small florets, ensuring that they’re roughly the same size so they cook evenly.

You’ll also need to mince the garlic and grate the ginger. These aromatics will bring flavor to the dish. Make sure the chicken, vegetables, and seasonings are all ready to go, as stir-frying is a quick process.

2. Make the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and cornstarch. This mixture will form the base of your sauce. To ensure the cornstarch dissolves smoothly, add 2 tablespoons of water and whisk everything together until well combined. The cornstarch will help thicken the sauce and give it a nice glaze as it coats the chicken and broccoli. If you prefer a thicker sauce, you can add an extra teaspoon of cornstarch.

3. Cook the Broccoli

In a large skillet or wok, heat the vegetable oil (or sesame oil for extra flavor) over medium-high heat. Add the broccoli florets and stir-fry them for about 2-3 minutes, until they turn bright green and are just tender but still have a slight crunch. You want the broccoli to maintain its texture and vibrant color, so be sure not to overcook it.

Once the broccoli is cooked, transfer it to a plate and set it aside. You’ll return the broccoli to the pan later, allowing it to absorb the sauce.

4. Cook the Chicken

In the same skillet or wok, add the sliced chicken and cook it over medium-high heat for about 5-6 minutes, or until the chicken is cooked through and slightly golden. Stir the chicken occasionally to ensure it cooks evenly. If you notice the chicken sticking to the pan, add a little extra oil to help it along.

Once the chicken is browned and fully cooked, remove it from the pan and set it aside with the broccoli.

5. Stir-Fry the Aromatics

In the same pan, add a small drizzle of sesame oil. Then, add the minced garlic and grated ginger to the pan. Stir-fry the garlic and ginger for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

If you like a little heat, you can add ½ teaspoon of red pepper flakes at this stage to give the dish a spicy kick. Stir everything together to allow the garlic and ginger to infuse the oil.

6. Combine the Chicken, Broccoli, and Sauce

Once the garlic and ginger are fragrant, return the cooked chicken and broccoli to the pan. Stir everything together to coat the chicken and broccoli in the garlic-ginger mixture.

Pour the prepared sauce over the chicken and broccoli. Stir well to ensure that all the ingredients are evenly coated in the sauce. The cornstarch in the sauce will help thicken it quickly, giving the chicken and broccoli a nice glossy coating. Stir-fry everything together for another 2-3 minutes, allowing the sauce to thicken and everything to come together.

7. Serve

Once the sauce has thickened and everything is well-coated, remove the pan from the heat. Serve the Chinese Chicken and Broccoli immediately, garnished with chopped green onions for a fresh, vibrant touch. This dish is delicious on its own or served over a bed of steamed rice or noodles.