Chicken Stir-Fried with Chinese Broccoli, Mushrooms & Oyster Sauce

I adapted this recipe from The Woks of Life and it is simply delicious! Where I digressed was in tenderizing the chicken with baking soda before cooking and substituting broccolini for the Chinese broccoli since it's more readily available in our supermarkets. Excellent served with steamed white rice to soak up all that delicious sauce!

Ingredients:

1 1/2 lbs. boneless, skinless chicken breasts, thinly sliced into 1"x2" pieces

2 tsp. baking soda

3 tbsp. water

Marinade:

3 tbsp. water

1 1/2 tbsp. cornstarch

1 tbsp. oil

1 tbsp, oyster sauce

12 oz. Chinese broccoli (Gai Lan) or broccolini, cut into 3" sections

4 oz. fresh mushrooms, slice (button, shiitakes, oyster, crimini, whatever floats your boat)

3 slices fresh ginger

6 cloves garlic, sliced

Sauce:

1 cup low sodium chicken stock (or 1 cup water + 1 tbsp. Totole chicken base)

1 tbsp. soy sauce

3 tbsp. oyster sauce

1/2 tsp. white pepper

2 tsp. sugar

2 tsp. sesame oil

2 tbsp. Shaoxing wine

Slurry: 1 tbsp. cornstarch mixed with 2 tbsp. water

1/2 tsp. kosher salt

1. Slice the chicken breasts thinly into 1"x2" pieces and place into a bowl. Add the baking soda and 3 tbsp. water and mix gently to combine (I use my hands clad with disposable plastic gloves to do this). Place the bowl in the refrigerator for 3o minutes to tenderize the meat. 

2. Fill a medium pot about 3/4 ways up with water and 1 tbsp. oil; heat on high heat until boiling; add the Chinese broccoli or broccolini and blanch for 45 seconds. Remove the veggies with a strainer, removing as much water as possible, and place into a bowl; set aside.

3. Rinse the chicken slices well in a colander to remove all the baking soda. Pat dry with paper towels. Place the chicken into a bowl and combine with the marinade ingredients; set aside for 30 minutes. 

4. Combine all the sauce ingredients together in a bowl or measuring cup; set aside.

5. Heat 2 tbsp. oil in a wok over high heat until the oil is shimmering; add the chicken slices in a single layer and cook for 40-60 seconds to sear; flip the chicken slices over and saute another 40-60 seconds until browned. Remove the chicken to a plate and set aside.

6. Add another 1 tbsp. oil to the wok. Add the sliced ginger and saute for 30 seconds. Add 2 tbsp. water, mushrooms and garlic; saute for 1 minute then add the Shaoxing wine. Stir-fry for 30 seconds. 

7. Add the sauce mixture  and bring to a simmer. Add the cornstarch slurry and cook for 10-15 seconds until the sauce has thickened. 

8. Add the chicken slices and Chinese broccoli/broccolini to the pan. Stir to combine and heat through. Taste and season with an additional 1/2 teaspoon kosher salt or as needed.