Cut 500 grams of boneless, skinless chicken breasts into bite-sized pieces and marinate them with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt for 15 minutes.
Cut 250 grams of broccoli into small florets and blanch them in boiling water for 2 minutes. Drain and set aside.
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of chopped garlic and 1 teaspoon of chopped ginger, and sauté for 30 seconds.
Add the marinated chicken pieces to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through.
Add the blanched broccoli florets to the pan and stir-fry for another 2 minutes.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of cornstarch, and 1/4 cup of water to make the sauce. Pour the sauce into the pan and cook for another 2 minutes, stirring continuously, until the sauce thickens.
Serve the Chicken and Broccoli Stir-Fry hot with steamed rice or noodles.