Prep the chicken. Slice the chicken thinly against the grain. Pat dry and toss with a pinch of salt and pepper. For extra tenderness, add 1 teaspoon cornstarch and 1 teaspoon soy sauce and let it sit for 10 minutes.

Mix the sauce. In a small bowl, whisk soy sauce, broth, oyster sauce, hoisin or honey, rice vinegar, sesame oil, red pepper flakes, cornstarch, and sugar if using. Set aside.

Blanch or steam the broccoli (optional but helpful). Drop florets into boiling water for 60–90 seconds, then drain and rinse under cold water. This gives you bright, crisp-tender broccoli with less stir-fry time.

Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat until shimmering.

Sear the chicken in batches. Add half the chicken in a single layer. Cook 2–3 minutes per side until golden and just cooked through. Transfer to a plate. Repeat with more oil and the remaining chicken.

Sauté aromatics. Add a little more oil if needed. Add garlic and ginger. Stir 20–30 seconds until fragrant—don’t let them burn.

Cook the broccoli. Add the broccoli to the pan. Stir fry 2–3 minutes. If not blanched, add a splash of water and cover for 1 minute to steam.

Combine and sauce. Return chicken (and juices) to the pan. Whisk the sauce again and pour it in. Toss everything to coat and cook 1–2 minutes until the sauce thickens and turns glossy.

Finish and serve. Taste and adjust with a squeeze of lime, extra soy sauce, or a drizzle of honey. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.