Start by cutting the boneless, skinless chicken breast into bite-sized pieces.
In a small bowl, whisk together the low sodium soy sauce, water, cornstarch, and sesame oil. Set aside.
Add vegetable oil to your wok or large skillet and heat over medium-high heat.
Add the cut chicken pieces to the wok in a single layer and sear for 3-4 minutes.
Stir in minced garlic and ginger, and sauté for about 30 seconds.
Toss in the broccoli florets and cook for an additional 2-3 minutes.
Pour the prepared sauce over the chicken and broccoli mixture and stir well.
Once everything is cooked through and the sauce has thickened, serve immediately over rice or noodles.
