2 tablespoons vegetable oil, divided

2 cups chopped broccoli florets

1 cup sliced fresh mushrooms

1 (15 ounce) can whole straw mushrooms, drained

1 (8 ounce) can sliced bamboo shoots, drained

1 (8 ounce) can sliced water chestnuts, drained

2 cloves garlic, minced

1 pound skinless, boneless chicken breast, cut into strips

¼ cup chicken broth

1 tablespoon cornstarch

1 tablespoon white sugar

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon rice wine (or Shaoxing wine)

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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add broccoli florets and cook for 2–3 minutes until tender-crisp. Stir in fresh mushrooms, straw mushrooms, bamboo shoots, and water chestnuts. Cook for another 2–3 minutes, then remove vegetables and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add garlic and chicken strips, cooking 5–6 minutes until browned and cooked through.
In a small bowl, whisk together chicken broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine until smooth.
Return vegetables to the skillet with the chicken. Pour the sauce over everything and stir well.
Cook 2–3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Serve hot with steamed rice.

Swap chicken breast for chicken thighs for extra juiciness.

Add vegetables like snow peas, carrots, or bell peppers for variety.

Use Shaoxing wine instead of rice wine for authenticity.

Make vegetarian by replacing chicken with tofu.

Adjust sweetness by changing the sugar amount.

Store leftovers up to 4 days in the fridge or 2 months in the freezer.