Start by washing your fresh broccoli and cutting it into bite-sized florets. While the water drains, slice the boneless, skinless chicken breasts into thin strips.

In a medium bowl, combine the sliced chicken, low-sodium soy sauce, minced garlic, and grated ginger. Mix well to ensure the chicken is thoroughly coated with the marinade. Let this mixture marinate for at least 15 minutes.

Heat a large skillet over medium-high heat and add a drizzle of vegetable oil. Once the oil is shimmering, carefully add the marinated chicken to the skillet. Stir-fry the chicken for about 5 minutes until it turns golden brown and is fully cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add a bit more vegetable oil if necessary. Toss in the broccoli florets and stir-fry for approximately 3 minutes, or until the broccoli is vibrant green and tender-crisp.

While the broccoli is cooking, whisk together the cornstarch, brown sugar, low-sodium soy sauce, and chicken broth in a small bowl until smooth.

Return the cooked chicken to the skillet along with the sautéed broccoli. Pour the sauce mixture over everything, tossing gently to ensure each piece is well-coated. Cook for an additional minute over medium heat before serving.