In a small mixing bowl, whisk together low sodium chicken broth, low sodium soy sauce, light brown sugar, corn starch, sesame oil, freshly grated ginger, minced garlic, and black pepper. Set this flavorful sauce aside.

Cut the boneless, skinless chicken breasts into bite-sized pieces and lightly season with black pepper.

Heat 1 tablespoon of extra light olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear for 1 minute; stir-fry for about 5 minutes until cooked through.

Add another tablespoon of olive oil and toss in the broccoli, onion, and mushrooms. Stir-fry for about 3 minutes until tender yet crisp.

Pour the prepared sauce over the vegetables and simmer for about 3-4 minutes until thickened.

Return the cooked chicken to the skillet, stirring until everything is combined and heated through. Serve the stir fry over hot rice.