1. Marinate the Chicken

• In a medium bowl, combine the soy sauce, cornstarch, and sesame oil.
• Add the thinly sliced chicken and toss to coat. Let it marinate for at least 15 minutes while you prepare the rest of the ingredients.

2. Prepare the Sauce

• In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch, honey, and chicken broth. Set aside.

3. Steam the Broccoli

• Bring a pot of water to a boil and blanch the broccoli florets for 1-2 minutes until bright green and slightly tender. Drain and set aside. Alternatively, you can steam the broccoli for 3 minutes.

4. Cook the Chicken

• Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
• Add the marinated chicken in a single layer and cook for 3-4 minutes, flipping once, until the chicken is golden brown and cooked through. Remove from the pan and set aside.

5. Stir-Fry the Aromatics

• Add the remaining tablespoon of oil to the wok.
• Stir-fry the minced garlic, grated ginger, and crushed red pepper flakes (if using) for about 30 seconds until fragrant.

6. Combine Everything

• Return the cooked chicken to the pan. Add the blanched broccoli and pour the sauce over the top.
• Toss everything together to coat evenly, and stir-fry for 2-3 minutes until the sauce thickens and everything is heated through.

7. Serve

• Remove from heat and garnish with green onions and sesame seeds if desired.
• Serve hot over steamed rice or noodles.