Cook brown rice according to package directions (approximately 45 minutes); drain and set aside.
Cut chicken breast into bite-sized cubes and toss with cornstarch until evenly coated.
Mince garlic and ginger finely.
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and chicken stock to make the sauce.
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
Add chicken and stir-fry for 6-7 minutes until golden and cooked through; transfer to a plate.
Add minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
Add broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
Return cooked chicken to the wok, pour in the sauce, and toss everything together for 2 minutes until the sauce thickens.
Divide cooked brown rice between two bowls and top with the chicken and broccoli stir-fry.
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