In a large measuring cup or bowl, whisk together soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil, and white pepper until fully dissolved.

Heat 1 teaspoon of canola oil in a large skillet over medium-high heat. Add half of the sliced chicken and cook for 2-3 minutes per side until just cooked through. Remove and set aside.

Repeat with the remaining chicken and an additional teaspoon of oil. Remove and set aside.

Add remaining oil to the skillet along with minced garlic and ginger. Cook for 30-45 seconds until fragrant.

Stir the sauce mixture and pour into the skillet, whisking well. Add broccoli florets and cook for 2-3 minutes until sauce thickens.

Return cooked chicken to the skillet, stir to coat with sauce, and cook for another minute.

Garnish with sesame seeds if desired and serve hot.