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1
Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
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2
In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
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3
In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
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4
Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
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5
Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
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6
Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
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7
Heat the remaining 2 tablespoons of oil.
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8
Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
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9
Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
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10
Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
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11
Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).
