1-Coat the chicken: In a bowl combine the sliced chicken with the baking soda, 1 Tbsp cornstarch, rice-wine vinegar and 1 Tbsp cold water. Mix well to ensure even coating.

2-Sear the chicken: Heat 2 Tbsp sesame oil in a large wok over medium-high heat. Add the coated chicken and stir-fry until golden brown (about 3-4 min). Remove and set aside.

3-Aromatics: In the same wok add a splash more sesame oil and sauté the minced garlic until fragrant (≈ 30 s).

4-Build the sauce: Add the chicken broth, soy sauce, hoisin sauce, Shaoxing wine (if using) and sugar. Stir to combine everything nicely.

5-Thicken: In a small cup whisk together 2 Tbsp cornstarch with 2 Tbsp cold water to form a slurry. Pour the slurry into the wok, stirring continuously until the sauce thickens.

6-Combine: Return the cooked chicken to the wok, add the steamed broccoli, and toss everything together until well coated and heated through (≈ 2 min).

7-Serve: Plate hot over steamed rice, fried rice, or noodles as desired for a complete meal.