In a medium bowl, combine the boneless skinless chicken breast, water, 1 tablespoon of oyster sauce, 1 teaspoon of cornstarch, and 1 ½ teaspoons of vegetable oil. Mix until the chicken is evenly coated. Allow it to marinate for about 10 minutes at room temperature.

In a small bowl, whisk together the low sodium chicken stock, sugar, soy sauce, dark soy sauce, 1 tablespoon of oyster sauce, sesame oil, and white pepper until fully combined.

Bring a pot of water to a rolling boil, then add the broccoli florets and blanch them for about 1-2 minutes. Drain the broccoli and run under cold water to stop the cooking process.

Heat 3 tablespoons of vegetable oil in a wok over high heat until it shimmers. Add the marinated chicken, spreading it out to ensure even cooking, and sear for about 3 minutes until it turns opaque.

In the same wok, add more oil if needed, then quickly stir in the minced garlic and optional fresh ginger. Sauté for about 5 seconds until fragrant. Then add 1 tablespoon of Shaoxing wine.

Stir the sauce in the wok for a couple of seconds and then add the cornstarch slurry you prepared earlier. Stir rapidly for about 10-15 seconds until the sauce thickens up.

Return the cooked chicken and the blanched broccoli to the wok, stirring to coat everything evenly in the sauce. Cook together for another 1-2 minutes over medium heat.

Finally, taste the sauce and adjust the seasoning if needed. Serve your savory Chicken and Broccoli over steaming jasmine rice.