Velveted Chicken and Vegetable Stir-Fry

Combine the chicken slices, light soy sauce, shaoxing wine, cornstarch, baking soda, and vegetable oil in a mixing bowl. Toss thoroughly to coat, then set aside to marinate at room temperature. Wash hands and surfaces thoroughly after handling raw chicken.

Whisk the chicken broth, light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, white sugar, cornstarch, and white pepper in a separate mixing bowl until the sugar and cornstarch are completely dissolved.

Heat 15ml of vegetable oil in a wok or large skillet over high heat until it begins to shimmer and lightly smoke.

Add the marinated chicken in a single layer. Let it sear undisturbed for one minute, then toss and cook until lightly browned on the edges and mostly opaque.

Transfer the partially cooked chicken from the wok to a clean plate, leaving behind as much oil as possible.

Add the remaining 15ml of vegetable oil to the hot wok, then add the broccoli florets and red bell pepper slices. Toss continuously until the vegetables are vibrant green and slightly softened.

Add the minced garlic and ginger to the vegetables in the wok. Toss rapidly to prevent burning until highly aromatic.

Return the seared chicken and any resting juices from the plate back into the wok. Toss to combine with the vegetables.

Give the prepared sauce mixture a final whisk to reincorporate the cornstarch, then pour it directly into the wok over the chicken and vegetables.

Simmer the mixture while tossing continuously until the sauce turns glossy, thickens enough to coat the back of a spoon, and the chicken reaches an internal temperature of 74C/165F.