In a bowl, toss the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of black pepper. Let it rest for 10 minutes—this gives that tender, velvety texture.

Combine the remaining soy sauce, oyster sauce, rice vinegar, sesame oil, 1 tsp cornstarch, ginger, and garlic in a small bowl. Stir until smooth so it thickens quickly once it hits the pan.

Bring a pot of water to a boil, drop in the florets for 2 minutes, then immediately transfer to an ice bath. This little shock locks in the vibrant green and keeps broccoli crisp.

Over medium-high heat, warm 2 tbsp oil until it shimmers. A drop of water should sizzle on contact—your cue that it's ready.

Add the marinated chicken in a single layer. Let it sear without moving for 1 minute, then stir-fry for 3–4 minutes until opaque and lightly golden. Transfer to a plate.

Toss the blanched broccoli into the wok for 1 minute. Push to the side, add a bit more oil if needed, then sauté any stray garlic or ginger bits for 30 seconds until fragrant.

Return the chicken to the pan. Pour the sauce over everything and stir constantly for about 1–2 minutes, until it coats the chicken and broccoli in a glossy glaze. If it feels too thick, splash in a tablespoon of water.

Slide the stir-fry onto your favorite rice or noodles. Sprinkle with toasted sesame seeds and chopped green onions for that extra homemade touch.