1. Prepare the chicken breast:
• Rinse and pat dry. If the piece is thick, slice it in half horizontally.
• Lightly score the surface with a knife to help the seasoning absorb evenly.

2. Marinate the chicken:
• Mix together:
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon chili sauce
• A pinch of salt and pepper
• Marinate the chicken breast for 20–30 minutes.

3. Pan-sear:
• Heat a nonstick skillet.
• Add 1–2 drops of olive oil if needed.
• Place the chicken breast in the pan and cook over medium heat for about 3–4 minutes per side (depending on thickness), until golden and cooked through.
• For juicier chicken: cover the pan for the last minute to keep it moist.

1. Prepare the Chinese broccoli:
• Trim off tough stems and any wilted leaves.
• Rinse each stalk under running water. For extra cleanliness, soak in lightly salted water for 5 minutes.
• Cut in half if the stalks are long, or leave whole if bite-sized.

2. Boil water:
• Bring a large pot of water to a boil (enough to fully submerge the vegetables).
• When boiling, add a pinch of salt (helps keep the greens vibrant).

3. Blanch the Chinese broccoli:
• Add the Chinese broccoli to the boiling water.
• Use chopsticks or tongs to submerge the vegetables.
• Blanch for about 1 1/2 to 2 minutes, until just tender but still bright green and slightly crisp.
• Do not overcook, as this will cause the vegetables to lose color and nutrients.