Slice the chicken into even strips or bite-sized pieces. This helps it cook quickly and evenly in one pan.

Season the chicken lightly with salt and pepper. If you like a little warmth, sprinkle in a pinch of crushed red pepper.

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken in batches until browned on the outside, about 2-3 minutes per side. You don’t need to cook it all the way through yet; you’re aiming for color and flavor.

Transfer the chicken to a plate. In the same skillet, add the remaining olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.

Add the chicken broth, lemon juice, and soy sauce (if using) to the skillet. Bring to a gentle simmer, scraping up any browned bits from the bottom with a wooden spoon.

Return the chicken to the pan along with the broccoli. Stir to coat everything in the pan sauce. If you’re using cornstarch, whisk together the slurry in a small bowl and pour it in to thicken slightly.

Let everything simmer together for about 5-7 minutes, until the broccoli is bright green and crisp-t tender and the chicken reaches an internal temperature of 165°F (74°C). Adjust seasoning with salt, pepper, and a bit more lemon if you like it brighter.

If you want a glossy glaze, simmer a minute longer until the sauce reduces a touch. Remove from heat and let rest a minute or two before serving.

Serve warm right from the pan. A lemon wheel or extra zest on top makes for a nice, fresh finish.