Slice the chicken breast against the grain into thin pieces. Combine with Shaoxing wine, a pinch of salt, and cornstarch. Allow to marinate for 10 minutes.

Whisk together oyster sauce, an additional splash of Shaoxing wine, dark soy sauce, chicken stock, sugar, cornstarch, and a touch of salt for the sauce.

Boil an inch of water in a skillet. Add broccoli, cover, and steam for 40-50 seconds until bright green and tender-crisp.

Heat peanut oil in the skillet until shimmering. Cook marinated chicken in a single layer for 2-3 minutes until slightly charred. Add garlic and ginger, cooking for another minute.

Return broccoli to the skillet, pour the sauce over, and stir well to coat. Cook for about 1 minute until the sauce thickens.