Cut your chicken into bite-sized cubes.
Combine chicken with all marinade ingredients except cornstarch in a bowl. Mix well and let stand.
Cut crowns of broccoli into bite-sized florets.
Add cornstarch to marinated chicken and mix well.
Heat your wok on high heat until smoking. Once smoking, add about 3 tablespoons of oil to your wok and swirl to coat. Let heat for an additional 30 seconds to 1 minute.
Add chicken to your wok and quickly stir fry until about halfway cooked through. The outside of the chicken should be cooked but raw in the middle. Remove the chicken from the wok but do not turn off the heat.
Place wok back onto the stove, heat until smoking again. Add 1-2 tablespoons of oil, swirl to coat. Heat for about 30 seconds.
Add broccoli to wok and quickly stir fry for a minute, add salt and mix.
Add about 1/4 cut of water to the broccoli, mix then and clamp on the lid. Let cook for 1 - 2 minutes depending on how done you want the broccoli.
Remove the lid, to check for doneness. The broccoli should be slightly less cooked than the texture you would like.
Add the par-cooked chicken, soy sauce, and salt. Stir fry until the chicken is cooked through and the broccoli has reached the desired tenderness. Add more salt if needed.