Chicken with Broccoli in Brown Sauce

• chicken breast, sliced thin against the grain
• soy sauce
• salt
• 2 tablespoons neutral oil
• 2 tablespoons water
• ¼ teaspoon baking soda
• 1 tablespoon cornstarch
• ½ cup chicken broth
• ¼ cup soy sauce
• ½ tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• ½ tablespoon sesame oil
• 1 ½ tablespoons vinegar
• ½ package chicken bouillon
• 2 tablespoons sugar
• ¼ cup ketchup
• 1 tablespoon cornstarch
• 2 cloves garlic
• ginger
• broccoli

Preparation

1. Step 1

   0:46
   Slice one chicken breast thin against the grain. Cut where the fibers change direction and slice at an angle into thin pieces. Place slices into a bowl.
2. Step 2

   1:53
   Add a little soy sauce to lightly coat the chicken without soaking. Season with salt, add 1-2 tablespoons neutral oil, 1-2 tablespoons water, 1/4 teaspoon baking soda, and 1 tablespoon cornstarch. Mix thoroughly by hand until the mixture tightens and forms a light batter-like coating around the chicken. Massage to tenderize. Refrigerate to marinate while preparing remaining ingredients.
3. Step 3

   2:53
   Prepare the brown sauce by combining 1/2 cup chicken broth, 1/4 cup soy sauce, 1/2-1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1/2 tablespoon sesame oil, 1 1/2 tablespoons vinegar, 1/2 package chicken bouillon, 2 tablespoons sugar, and 1/4-1/2 cup ketchup. Mix well. Taste and adjust with a little salt if needed for balance of acidity, sweetness, and flavor. Stir in 1 tablespoon cornstarch as the thickening agent. Set aside.
4. Step 4

   4:42
   Mince 2 cloves garlic. For the ginger, peel a small nub, slice to expose fibers on a flat side, then use the flat of a knife to mince a subtle amount. Set aromatics aside. Cut broccoli into florets, keeping heads intact or halving larger pieces as needed.
5. Step 5

   6:00
   Bring a pot of heavily salted water to a boil. Blanch the broccoli for about 2 minutes (adjusting for floret size) until the stalks are slightly softened on the exterior but still crisp. Remove smaller florets first as they cook faster. Shock in ice water to stop cooking, then drain and dry. Cook white rice separately if serving with the dish.
6. Step 6

   8:16
   Preheat a pan or wok until very hot (around 300°F). Add neutral oil around the edges to coat. Immediately add the velveted chicken, breaking it up and spreading it out. Cook for 1-2 minutes until browned with no visible raw spots. The chicken should slide easily without sticking.
7. Step 7

   8:55
   Add the minced garlic and ginger to the chicken and toss until fragrant. Add the blanched broccoli and toss to combine.
8. Step 8

   9:09
   Add a few tablespoons of the prepared brown sauce. Stir and cook until the sauce boils and thickens, glazing the chicken and broccoli. Add more sauce if desired and reduce until nicely coated.
9. Step 9

   9:34
   Serve over a bed of white rice on a platter. Arrange glazed broccoli around the rice, pile the glazed chicken on top, and spoon over any remaining sauce.