Probably "three-cup chicken:" one cup each (or any equal parts) soy sauce, sesame oil, and rice wine. Stir fry your chicken and broccoli, then deglaze with sauce and simmer until reduced. Soooo good.
I often stir fry meat and vegetables in a skillet or wok, then season with soy sauce and little rice wine or dry sherry plus splash of sesame oil. The juices from the meats and the water from the vegetables will mix with the soy to make a thin sauce. You can thicken that sauce by adding a little Wondra or cornstarch slurry (1 tsp cornstarch mixed in 2 Tb cold water) to the sauce (push meat/veggies to the side). Stir to combine well and heat until the sauce thickens.
Sometimes, I will use oyster sauce thinned with some soy sauce. No cornstarch thickener here since the oyster sauce is rather thick already.
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Sometimes, I will use oyster sauce thinned with some soy sauce. No cornstarch thickener here since the oyster sauce is rather thick already.