Create the Soy Glaze:
In a microwave-safe bowl, combine the vegetable broth, soy sauce, sesame oil, and pure maple syrup. Microwave for 1 minute, just until the liquid is hot. Whisk in the corn starch until the glaze is smooth. Set the sauce aside.
Cook the Chicken:
Preheat a large skillet over medium-high heat. Once the pan is hot, drizzle in the olive oil, swirling the pan to coat the bottom evenly. Add the chicken to the hot pan, spacing out the pieces.
Allow the chicken to cook undisturbed for about 2-3 minutes to develop a golden-brown crust. Flip the chicken to brown the other side, cooking for an additional 2-3 minutes. Once cooked, remove the chicken from the pan and set aside.
Putting It All Together:
In the same pan, drizzle in a bit more oil if needed. Add the finely chopped onion, ginger, and garlic, and stir-fry until aromatic, about 1-2 minutes.
Pour in the warm soy sauce glaze and cook until the sauce begins to thicken. Once thickened, return the chicken to the pan and add the broccoli florets. Stir-fry everything together until the broccoli reaches your desired level of tenderness, about 3-4 minutes.
Serve:
Serve the Chinese Chicken and Broccoli over a bed of fluffy quinoa or rice. Sprinkle with sesame seeds if desired, and enjoy while hot.