Lunch Leftover Worthy

It seems like it's been a while since we tried something new that was a win. Here we go - winner winner chicken dinner - right here! Since Andy's gone low carb I've tried to figure out meals that are a win, but it's not always great or successful. This one worked. We had rice in the rice maker - he had cauliflower rice - but hey... still worked and still was great.
Once again with any Asian cooking, prep is the key to making this meal easy. The cooking is easy, the cleanup is endless with all the bowls and dirty dishes. But it's worth it! I didn't have the fancy wine or chicken broth - to be honest... I just used more bullion - no no.... I bought Better Than Bullion because I'm fancy now! I followed the directions on there and made my own and it worked great. This was way more saucy than I thought it would be and worked out great. Nicholas brought some for lunch to school for the next day so you know that's a winner of a dish... of course next time he'll probably tell me that it wasn't any good... ugh... that kid.

Chicken & Broccoli
1 lb chicken thigh, boneless, skinless and cut into 1/4 in slices
1 head of broccoli, cut into bite sized pieces
5-6 cloves garlic
1 tsp sesame oil (optional)
Cooking oil
1 tbsp oyster sauce
1 tsp soy sauce
1/8 tsp white or black pepper
1/8 tsp baking soda
Sauce:
3/4 cup low sodium chicken broth or water
2 tbsp oyster sauce
2 tbsp shaoxing wine or mirin
1 1/2 tbsp dark soy sauce
1 1/2 tbsp soy sauce
2 tsp sugar
1 tsp chicken bouillon
1/8 tsp white or black pepper
Slurry:
1 tbsp cornstarch
2 tbsp water

Marinate the sliced chicken thighs with oyster sauce, soy sauce, pepper, and baking soda. Set aside.
In a bowl, combine chicken broth, oyster sauce, Shaoxing wine, dark soy sauce, soy sauce, sugar, chicken bouillon, and pepper. Mix well and set aside.
Heat wok with 2 tbsp of oil. Add in half of the minced garlic then add in marinated chicken. Sauté and cook through. Remove from wok.
Add more oil (1 tbsp)to the wok and pan drippings. Then add in the other half of the minced garlic and all of the broccoli.
Pour in all of the sauce, then cover with a lid for one to two minutes to steam broccoli. Uncover.
Add cooked chicken and pour in slurry. Stir immediately as it will thicken.
Drizzle sesame oil to taste. Mix well and enjoy!