Marinade

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1 pound chicken breasts (chopped into 1 ½-inch pieces)

2 tablespoons reduced sodium soy sauce

1 tablespoon toasted sesame oil

1 tablespoon cornstarch

1 teaspoon Japanese rice wine or dry sherry (see notes in post)

1 teaspoon Asian chili sauce or Sriracha

1 teaspoon baking soda

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Stir fry sauce

⅓ cup low sodium chicken broth

¼ cup oyster sauce

3 tablespoons brown sugar

1 tablespoon Japanese rice wine or dry sherry

3 teaspoons Asian chili sauce or Sriracha

1 teaspoon toasted sesame oil

2 teaspoons cornstarch

½ teaspoon pepper

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Stir fry

6 cloves garlic (minced)

1 tablespoon minced ginger

5 cups broccoli florets, cut into bit size pieces

2 tablespoons water

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1. Add the marinade/velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your broccoli and aromatics; 15-30 minutes (no more). Meanwhile, whisk Sauce ingredients together in a medium bowl; set aside.

2. Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat. Once very hot, add chicken and stir fry until golden, about 2-3 minutes (chicken will not be cooked through). Remove chicken to a plate.

3. To the now empty skillet, heat 1 tablespoon peanut oil/vegetable oil until very hot and sizzling. Add the broccoli and stir fry for 30 seconds. Add water, garlic and ginger and stir fry one minute.

4. Return the chicken to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, chicken is cooked through, and broccoli reaches desired tenderness, about 1-2 minutes.

5. Serve with rice and garnish with green onions and sesame seeds if desired.