Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Slice 500g of chicken breast into bite-sized pieces.
In a bowl with the chicken, add soy sauce, Shaoxing wine, white pepper, corn starch, baking soda, and neutral oil. Mix well and let it marinate in the fridge.
Smash and finely chop 4 cloves of garlic.
Grate 2 teaspoons of ginger.
Thinly slice 2 green onions, separating the white and green parts.
Thinly slice 60g of carrot.
Cut 1 head of broccoli into bite-sized florets.
In a container, combine soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, and corn starch. Mix well until everything is dissolved.
Bring a pot of water to a boil, add a pinch of salt, and blanch 250g of broccoli florets for 1 minute.
Remove the broccoli and immediately place it in an ice water bath to preserve its color.
In a large wok, heat 1 tablespoon of oil over high heat. Add the marinated chicken and sear for 1 minute, then flip and cook for another 3-4 minutes until fully cooked. Remove from the wok.
To the same wok, add 2 tablespoons of oil over medium heat. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 minute until fragrant.
Increase the heat to medium-high. Add the broccoli and carrots and stir-fry for 1 minute.
Increase the heat to high, add the cooked chicken back to the wok, and stir-fry for another minute.
Pour the prepared sauce into the wok. Stir and toss everything together for 1-2 minutes until the sauce thickens.
Turn off the heat. Stir in the toasted sesame oil and the green parts of the green onions. Serve immediately.
