A staple of Chinese cuisine, chicken and broccoli is often served with a robust brown sauce made from oyster and soy sauces. However, this version highlights a lighter yet equally flavorful Chinese white sauce, which is clear, savory, and thickened with a delicate cornstarch slurry. This dish also incorporates velveting, a time-honored Chinese cooking technique that enhances tenderness by coating the protein in a light marinade. Through careful testing of different velveting methods—including those using egg, egg white, and water—it was determined that a simple brine-like combination of salt, water, and cornstarch yielded the most tender and succulent results. Additionally, the conventional step of boiling or deep-frying the chicken was omitted in favor of a quick sear in a hot wok, preserving the natural juiciness of the meat while creating a slight golden crust. Though velveting may seem complex, it is simply a brief marination process that requires little active effort but significantly improves the texture and flavor of the dish.