Begin by cooking the rice according to package instructions. Typically, this involves rinsing the rice, adding double the amount of water, bringing it to a boil, then covering and simmering on low until tender, about 15-20 minutes for white rice.

While the rice is cooking, prepare the chicken. Slice the chicken breasts into thin strips, about 1/2 inch thick. Season lightly with salt and pepper.

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

Add the sliced chicken breasts to the hot skillet and stir-fry for 5-7 minutes until they are cooked through and no longer pink in the middle. Remove the chicken from the skillet and set aside.

In the same skillet, add a bit more oil if needed, then add 2 cloves of minced garlic and stir-fry for about 30 seconds until fragrant but not browned.

Add the broccoli florets to the skillet, stir-frying for about 3-4 minutes until they turn bright green and tender-crisp. You can add a splash of water and cover with a lid for 1-2 minutes to help steam them gently if desired.

Return the chicken to the skillet with the broccoli and add 2 tablespoons of soy sauce. Stir everything together to mix well and allow to heat through for another 2 minutes.

Once everything is combined and heated through, taste and adjust seasoning with additional salt and pepper if needed.

Serve the stir-fry over the cooked rice, and enjoy your meal!