For the most tender chicken, slice it against the grain into thin strips. Next, place it into a bowl with 2 tablespoons of cornstarch, 1 tablespoon of light soy sauce, and 1 tablespoon of oil.

Mix until well blended, then set aside to marinate for at least thirty minutes. If you do this more than thirty minutes before, marinate the chicken in the refrigerator.

Combine all of the stir fry sauce ingredients in a medium saucepan and place over medium heat.

Heat the sauce while stirring until the sugar dissolves. Use straight away or store in an airtight container, refrigerate, and use within two days. For questions about the ingredients and substitutions for this sauce, see our stir fry sauce recipe

Stir one tablespoon of cornstarch with three tablespoons of cold water, and then set aside.

Heat a large, heavy skillet or wok over high heat. Add 1 tablespoon of high heat oil (like vegetable or avocado oil), and then add the marinated chicken in one layer. Cook without moving the chicken for one minute or until the underside starts to brown. Toss the chicken around the pan and cook until the chicken is almost cooked through, 3 to 5 minutes more. Remove the chicken from the pan and set it aside.

Add another 1 tablespoon of oil to the hot skillet/wok, and then stir in the broccoli florets. Cook while stirring the broccoli around the pan until it turns bright green and is crisp-tender, 3 to 5 minutes.

Place the chicken back into the hot skillet/wok, and toss the broccoli and chicken around the pan for about one minute.

Pour in the stir fry sauce. Give the cornstarch mixture one more stir, and then slowly pour it into the stir fry. Stir everything around until the sauce thickens and sticks to the chicken and broccoli. Serve immediately.

Fill a wok or large saucepan with water and bring to a boil. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Use a slotted spoon to transfer the broccoli to a colander. Immediately rinse with cold water or fill the bowl with cold water and some ice to stop the broccoli from cooking any further.

Adjust the heat so that the pot of water is boiling again, then add one teaspoon of oil and the marinated chicken. Stir the chicken once or twice to prevent sticking to each other. Cook until opaque but still raw on the inside, 30 to 40 seconds.

Use the slotted spoon to remove the chicken from the boiling water — be sure to shake the spoon as you do this to remove as much water from the chicken as possible. Set the chicken down into a colander or plate lined with paper towels so that it drains even more while you prepare the next step.

Heat a large, heavy skillet or wok over high heat. If you used the wok to velvet the chicken, you need to drain the water and dry the wok well.

Stir one tablespoon of cornstarch with three tablespoons of cold water, and then set aside.

When the skillet or wok is hot, add two tablespoons of high heat oil (like vegetable or avocado oil). When the oil looks shimmery, toss in the broccoli and chicken. Stir them around the pan for about one minute, and then pour in the stir fry sauce.

Give the cornstarch mixture one more stir, and then slowly pour it into the stir fry. Stir everything around until the sauce thickens and sticks to the chicken and broccoli. Serve immediately.