In a medium bowl, mix sliced chicken thighs with low sodium soy sauce and baking soda. Let marinate for at least 10 minutes.

In a small bowl, whisk together dark soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and chicken broth.

Heat vegetable oil in a large skillet over medium-high heat, add marinated chicken, and cook for about 5-6 minutes until browned.

In the same skillet, add more oil if needed, sauté garlic for 30 seconds, then add broccoli and stir-fry for 5-6 minutes.

Return chicken to skillet with broccoli, pour over sauce, and cook for an additional 2-3 minutes until thickened.

Drizzle with sesame oil, serve hot over jasmine rice or noodles, and enjoy.