Serves 3-4
1 1/2 lbs boneless, skinless chicken breasts
1 lb Broccoli
Kosher salt
1 1/2 teaspoons plus 2 tablespoons light soy sauce (or regular), divided
2 1/2 teaspoons Shaoxing wine (or dry sherry), divided
3 garlic cloves, grated
1" piece of fresh ginger, grated
1/2 teaspoon red pepper flakes
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
Neutral oil such as grape seed or peanut
Freshly ground black pepper
Cut chicken into 1/2-1 inch chunks. Place in bowl and toss with 3/4 teaspoon kosher salt, 1 1/2 teaspoons light soy sauce (or regular), 1 1/2 teaspoons Shaoxing wine (or dry sherry), 1 1/2 teaspoon neutral oil, and grind of freshly ground black pepper. Set aside (can set aside, refrigerated, up to overnight).
Bring a large pot of water to a boil. When it boils, add a few tablespoons Kosher salt. Meanwhile, cut broccoli into bite size florets and bite size pieces of tender stems (you can peel stems with a vegetable peeler if skin is tough). Fill a bowl large enough to hold broccoli with ice and cold water. Plunge broccoli into pot of boiling water and cook for three minutes until green and crisp. Immediately drain broccoli or use spider and place in ice water until cool. Dry on a paper towel.
Combine the garlic, ginger and red pepper flakes.
Combine 2 tablespoons light soy sauce (or regular), rice vinegar, 1 teaspoon Shaoxing wine and toasted sesame oil.
Heat wok over high heat for 5 minutes until smoking. Set everything up around the wok because the cooking will go very fast.
Add a tablespoon of neutral oil to the wok and heat until smoking. Add chicken and cook until just cooked through, about 3 minutes. Remove chicken to a bowl. Add another tablespoon of neutral oil to the wok. Add garlic, ginger and red pepper flakes and stir fry for a few seconds. Add broccoli, Kosher salt to taste and cook until starting to brown, about 1 1/2-2 minutes. Then add chicken back to wok. Add sauce and cook until slightly absorbed -- about 1 minute. Season with Kosher salt and freshly ground black pepper.
Serve with jasmine rice.
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