Slice the boneless skinless chicken breast thinly. For easier slicing, freeze it for about 30 minutes beforehand.

In a mixing bowl, combine the sliced chicken with baking soda, cornstarch, rice wine vinegar, and cold water. Set aside to marinate.

Heat 2 tablespoons of sesame oil in a large wok over medium-high heat. Add the chicken in a single layer and sear for about 5-7 minutes.

Remove the chicken and keep warm. In the same wok, add another tablespoon of sesame oil and sauté minced garlic until fragrant.

Stir in soy sauce, chicken broth, hoisin sauce, and sugar. Simmer for 2-3 minutes.

Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this to the simmering sauce.

Simmer for an additional 2-3 minutes until the sauce thickens.

Add the seared chicken and steamed broccoli to the sauce. Toss gently and cook for an additional minute.

Serve hot over rice or noodles.