Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.

Add 1 pound of sliced boneless chicken breasts to the skillet and stir-fry for about 5-7 minutes until golden brown.

Stir in 3 minced garlic cloves and sauté for approximately 30 seconds.

Add 2 cups of broccoli florets and cook for about 3-4 minutes until bright green and tender-crisp.

In a small bowl, combine 1/4 cup of soy sauce, 1 tablespoon of oyster sauce (if using), and 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

Pour the sauce into the skillet and stir everything together, cooking for an additional 2 minutes.

Season with salt and pepper to taste.

Serve hot over steamed rice or noodles.