Begin by slicing the chicken into thin strips. In a bowl, combine the chicken with soy sauce and cornstarch, mixing well to ensure all pieces are coated. Let it marinate for 10–15 minutes.

Heat a tablespoon of vegetable oil in a large wok or skillet over medium heat until shimmering. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Add the fresh broccoli florets to the wok, stir-frying for 3–4 minutes until bright green and tender-crisp. Remove and set aside.

In the same wok, add more oil if needed, then toss in the marinated chicken. Cook for 5–7 minutes, stirring frequently until golden brown and cooked through.

Return the cooked broccoli to the pan, drizzle in oyster sauce, and stir together for about one minute until well coated and heated through.

Transfer to a serving dish and serve immediately alongside steaming rice.