For the Chicken Marinade:
- 200 grams / 7 ounces Chicken Breast, boneless, skinless – cleaned, pat-dried, thinly sliced into bite-sized strips
- ¼ TSP ground White Pepper
- ½ TBLS Low Sodium Light Soy Sauce
- ½ TBLS Shao Xing Rice Wine
- 1 TSP Potato Starch (or Corn Starch)
- ¼ TSP Sesame Oil
For the Sauce:
- 2 TBLS XO Sauce (spicy or regular)
- 1 TBLS Low Sodium Light Soy Sauce
- 1 TBLS Shao Xing Rice Wine
- ½ TBLS Oyster Sauce
- 1 TSP Fish Sauce
- 1 TSP Chinkiang Vinegar
- 1 TSP Sesame Oil
- 1 TSP Potato Starch (or Corn Starch)
- ½ TSP White Sugar, to taste
- ¼ cup Water
For the XO Sauce Chicken & Chinese Broccoli Stir-fry:
- 3.5 TBLS Canola Oil (or any other neutral cooking oil with a high smoke point)
- 1 TSP Pure Chili Oil (optional – without seeds/flakes)
- ½ small Yellow Onion – sliced into ¼-inch wide strips, then sliced in half again widthwise
- 1 Spring Onion (Scallion/Green Onion) – cut into 1.5-inch pieces, white & light green parts separated from dark green parts
- 3 Garlic cloves – minced
- 1 TBLS minced Ginger
- 1 Large Red Chili – deseeded if desired, sliced at an angle
- 2–10 fresh Red Chilies (I used Bird’s Eye, but any small hot red chilies will work), to taste – chopped
- 50 grams / 1.76 ounces Snow Peas – hairy parts trimmed, washed and pat-dried
- 150 grams / 5.3 ounces / 4-5 pieces Chinese Broccoli (see notes for substitutes*) – stems peeled, sliced at an angle
- ¼ TSP Kosher Salt (see notes*)