Begin by slicing the chicken breast into thin strips for quicker cooking. In a bowl, combine the chicken with soy sauce and cornstarch, tossing to coat well. Let the chicken marinate for 10-15 minutes.

While the chicken is marinating, wash and chop the broccoli florets into bite-sized pieces. Mince the garlic and ginger finely, ensuring they're ready to impart their aromatic goodness.

In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add the minced garlic and ginger to the hot oil, sautéing for about 30 seconds until fragrant.

Add the chopped broccoli florets to the wok, stir-frying for 3-4 minutes until bright green and tender-crisp. Remove the broccoli from the pan and set aside.

Add the remaining tablespoon of vegetable oil, then the marinated chicken strips. Cook for 5-7 minutes until golden brown and cooked through, stirring occasionally.

Return the broccoli to the pan and pour in the oyster sauce, stirring well to coat everything evenly. Cook for an additional minute and serve hot.