Cut the broccoli into medium size florets discarding the hard stalks. Bring a large pan of salted water to boil. Drop the broccoli florets into the boiling water and let it cook on high flame for exactly 2 minutes.
Drain the broccoli and put in ice water to retain the vibrant green color of the broccoli. Drain after 15 minutes and set aside.
Make a sauce by mixing together the soy sauce, oyster sauce, rice wine vinegar, green chilli sauce, cornflour and half a cup of water in a bowl. Set aside.
Cut the chicken breast into long strips. Add minced garlic cloves, 1 teaspoon of cornflour and ½ teaspoon of salt to the chicken. Drizzle some vegetable oil and mix everything well.
Heat a large wok and add 2 teaspoon of vegetable oil into it. Once the oil is super-hot, add the chicken pieces on place them on single layer. Fry the on medium heat for 4 to 5 minutes on each side.
When the chicken is almost cooked, after about 10 minutes, add the steamed broccoli and the prepared sauce [Make sure to whisk the sauce again before adding as the cornflour has the tendency to settle down at the bottom]. Sprinkle some more water if the veggies and chicken stick to the wok.
Stir-fry everything on high heat for couple of minutes and adjust the seasoning with salt and black pepper if required. Keep in mind that all the sauces are salty in itself; so taste before adding more.
When the sauce thicken and adheres to the chicken and broccoli and everything seem to be cooked through, remove from heat.
Serve hot on a bed of white rice!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/07/healthy-chicken-broccoli-stir-fry/