Ingredients:
1.5 lb chicken
1 tsp corn starch
1 tsp oil
1 tsp shaoxing wine

1 lb broccoli
1/2 onion, thinly sliced
4 cloves garlic
small knob of ginger

2 tbsp oyster sauce
1 tbsp dark soy
2 tbsp rice wine vinegar
4 tbsp brown sugar
1.5 c chicken stock
2 tbsp sesame oil
1 tsp white pepper
1/2 c shaoxing wine
2 tbsp corn starch

Cut chicken into cubes, and mix with corn starch, oil, shaoxing wine, and refrigerate for 15 minutes. Stir fry chicken in a small amount of oil, and set aside. Stir fry broccoli and onions with garlic and ginger, and set aside. Mix remaining ingredients and cook in pan until thickened. Add in chicken and vegetables and toss to coat. You can substitute tofu in for chicken – instead of marinating, sautee slices of tofu slowly in pan until browned.

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