Slice the chicken in half lengthwise. Then, cut it into bite-sized pieces. Transfer to a mixing bowl. Add all the marinade ingredients to the bowl and give it a good massage. Cover with plastic wrap and marinate in the fridge for 10 minutes.

Finely chop the garlic cloves. Grate a small knob of ginger (about 2 teaspoons). Thinly slice the green onions, separating the whites and greens. Thinly slice the carrot (if using). For a prettier presentation, you can make some cuts in the carrot before slicing. Cut the broccoli into bite-sized pieces. (You could use the stem if desired, but I'll be using only florets in this recipe.)

In a small container, combine the soy sauce, oyster sauce, dark soy sauce (if using), sugar, Shaoxing wine, chicken bouillon powder, water, and cornstarch. Mix well and set aside.

Bring a pot of water to a boil. Add a pinch of salt and blanch the broccoli for 1 minute. Remove from the pot and shock them in some ice cold water. (This will help them keep their vibrant green color.) Drain well and set aside.

In a large wok (or pan), add 1 tablespoon of oil and heat it over high heat. Once it gets nice and hot, add the marinated chicken, spread it out, and let it sear for 1 minute or until nicely browned on the bottom. Flip and cook the other side for 3 to 4 minutes, or until cooked through. Remove from the wok and set aside.

To the same wok, add 2 tablespoons of oil and reduce the heat to medium. Add the garlic, ginger, and white parts of the green onions. Saute for 1 minute or until fragrant.

Increase the heat to medium-high and add the broccoli and carrot. Stir-fry for 1 minute or until they’re nicely coated with the aromatic oil.

Increase the heat to high. Add the chicken back into the wok, and stir-fry for 1 minute. Give the sauce a quick stir and add it to the wok. Toss everything together for 1 to 2 minutes or until the sauce has thickened.

Turn the heat off. Add the sesame oil and green onions. Give it a final mix. Transfer it to a serving plate and serve with hot rice. Enjoy!