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Cut chicken into cubes. Place the chicken in a bowl and add 1 tsp oil, 1 tbsp soy sauce and ½ tsp cornstarch. Toss to coat chicken. In a bowl, combine broth, and remaining soy sauce and cornstarch. In a skillet, heat 1 tbsp oil. Add chicken. Stir-fry for 2-3 minutes until chicken is opaque. Transfer chicken to plate. Add remaining oil, broccoli, and garlic. Add chicken. Add broth mixture and bring to a boil. Cook, stirring constantly until the vegetables are tender-crisp, the chicken is done and the sauce has thickened a bit. Serve over hot cooked rice.
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