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In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the broccoli florets to the skillet, pour in the chicken broth, cover, and steam for 3-4 minutes until the broccoli is tender-crisp.
Return the chicken to the skillet, add the soy sauce, and stir to combine. Pour the cornstarch mixture into the skillet and stir continuously until the sauce thickens, about 2 minutes.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the broccoli florets to the skillet, pour in the chicken broth, cover, and steam for 3-4 minutes until the broccoli is tender-crisp.
Return the chicken to the skillet, add the soy sauce, and stir to combine. Pour the cornstarch mixture into the skillet and stir continuously until the sauce thickens, about 2 minutes.