Amel Chun learned to make this dish from her mother-in-law, Susan Luk, who also passed along these words of wisdom: It’s important to marinate the chicken overnight in a gooey mixture of flour and water that tenderizes the meat and creates a barrier that keeps it moist during cooking. Also, using baking soda when blanching the carrots and broccoli brings out their vibrant colors.

CHICKEN BROCCOLI

• 2-3 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 tablespoons flour
• 1/3 cup water
• 3 cups broccoli florets
• 1 carrot, sliced diagonally
• 1 teaspoon baking soda
• 1 tablespoon vegetable oil
• 1 garlic clove, crushed
• 2 thin slices fresh ginger
• 3 tablespoons oyster sauce
• 1 tablespoon sugar
• 2 tablespoons cornstarch dissolved in 1/2 cup water

Cut chicken into bite-size pieces. Season with salt and pepper. Place in bowl; add flour and water, stirring to create a slurry (a gooey consistency). Refrigerate overnight.

Bring a pot of water to boil. Add broccoli, carrots and baking soda. Boil rapidly for 75 seconds, then remove vegetables to an ice water bath to stop the cooking process. Drain.

Heat wok (or skillet) over medium-high; add oil. Lightly brown garlic and ginger to flavor the oil. Add chicken breasts, cooking 30-40 seconds per side, or until chicken is slightly brown. Remove chicken and set aside.

Add oyster sauce and sugar to wok, plus a little water if needed to dissolve sugar. Add dissolved cornstarch and water mixture and stir until you get a gravy consistency. Lower heat and carefully stir in broccoli, carrots and chicken. Serve immediately with steamed white rice.

Nutritional information unavailable.