Chinese Chicken and Broccoli in a Wok

Cut the chicken breast into thin strips or bite-sized pieces. Toss with the cornstarch and one tablespoon of soy sauce, then let sit for 5-10 minutes while you prepare the remaining ingredients.

Cut the broccoli into small florets. Blanch in boiling, lightly salted water for 2 minutes, then drain and immediately rinse with cold water to preserve its crunchy texture and vibrant green color.

Grate or finely chop the garlic and ginger, and slice the spring onions (separating the white and green parts). In a small bowl, mix the remaining soy sauce with the sesame oil and 50 ml of water.