Cut chicken into long thin slices, about 1/4 inch in thickness. Set aside.

In a medium sized bowl, stir together garlic, ginger, soy sauce, sugar, and sesame oil. Place cornstarch in a small bowl and very slowly stir about 1-2 tbsp of the liquid mixture into the cornstarch until the mixture is smooth. Then, stir the cornstarch mixture back into the larger bowl. Once well mixed, add in chicken. Stir so that chicken is evenly covered and let chicken sit in marinade for 30 minutes.

In a small sauce pan, bring water, salt and water to a boil. Once boiling, stir in rice. Turn heat to low and simmer until all of the water has absorbed, about 15 minutes. Once water has absorbed, stir well and set aside until ready to eat.

White chicken in marinating, cut heads off broccoli and then cut pieces so that they are about 1" x 1".

Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Once oil has heated, add broccoli. Then, evenly sprinkle garlic, ginger powder, salt, and pepper over broccoli. Saute until broccoli starts to soften, about 5 minutes.

Add 1 tbsp of garlic and saute until broccoli has softened to the point it has a slight crunchy, but is not wilted or soggy, this will be about 2 more minutes.

Set broccoli aside.

In the same skillet you cooked the broccoli, heat 1 tbsp of vegetable oil over medium-high heat. Once heated, add chicken with it's marinade.

Cook, stirring occasionally, until chicken is cooked through. As you are cooking, use your spatula to cut larger pieces of chicken in half to ensure that they are no longer pink. Once you see chicken has cooked, set it aside. It will take about 5 minutes to cook all of the chicken, but watch it closely.

Once all the chicken has cooked, reduce heat to medium-low. Return chicken and broccoli to the skillet and stir well. Heat for about one minute in skillet to ensure chicken and broccoli are warm, then remove skillet from heat.

Serve over white rice.