Start by slicing the chicken into thin, bite-sized pieces. Toss them in Shaoxing wine, salt, and cornstarch, making sure each piece is well-coated. This process helps make the chicken extra tender and gives it a velvety texture when cooked. Set it aside for about 10 minutes to marinate.

Cut the broccoli into even-sized florets. Heat a splash of water in your skillet and toss the broccoli in. Cover it to quickly steam for about 50 seconds until it’s tender yet still crisp. Remove the broccoli from the skillet and set it aside to maintain its vibrant green color and crunch.

Add vegetable oil to the same skillet over medium-high heat. Spread the marinated chicken evenly in the pan. Allow it to cook undisturbed for about 30 seconds to form a golden crust. Flip the pieces and cook for another minute, until lightly golden and almost cooked through.

Lower the heat slightly, then toss in the garlic and ginger. Stir-fry them briefly until fragrant, making sure not to burn them. The aromatics will infuse their flavors into the chicken, elevating the entire dish.

Whisk together the oyster sauce, dark soy sauce, chicken stock, sugar, and cornstarch mixture in a small bowl. Pour this liquid gold into the skillet, stirring to coat the chicken evenly. Add the steamed broccoli back into the pan, mix well, and simmer until the sauce thickens to a glossy consistency. Serve hot and enjoy every bite!