Crispy Chicken With Broccoli - cooking recipe

Ingredients

For the chicken
1/2 lb chicken, cubed
1 teaspoon baking soda
For the sauce
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon sesame oil
For the thickener
1 cup chicken stock or 1 cup chicken broth
3 teaspoons cornstarch, divided
The rest
6 tablespoons canola oil
1 lb broccoli, cut into 1 1/2 inch florets
1/2 medium onion, cut into 1/2 inch strips
1 tablespoon garlic clove, minced
1 tablespoon fresh ginger, chopped
1/2 teaspoon kosher salt (optional)

Preparation

Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
Heat the remaining 2 tablespoons of oil.
Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).