Preparation:

Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the broccoli florets and sauté for about 5-7 minutes, or until the broccoli is tender but still bright green. Remove from the pan and set aside.

Step 2: In the same pan, add the remaining tablespoon of olive oil. Add the diced chicken breast and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and fully cooked through. Make sure the chicken reaches an internal temperature of 165°F (75°C).

Step 3: While the chicken is cooking, prepare the sauce. In a medium-sized bowl, combine soy sauce, apple juice, brown sugar, ketchup, apple cider vinegar, minced garlic, and ground ginger. Whisk the ingredients together until the sugar is dissolved and the sauce is smooth.

Step 4: Once the chicken is cooked, pour the prepared sauce into the skillet. Stir well to coat the chicken pieces. Allow the sauce to simmer over medium heat for about 5 minutes, stirring occasionally. If the sauce appears too thin, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and add it to the pan to thicken. Cook for another 1-2 minutes until the sauce reaches the desired consistency.

Step 5: Add the sautéed broccoli back into the skillet. Toss everything together until the chicken and broccoli are well-coated with the sauce. Let it cook for another minute, allowing the flavors to meld together. Remove from heat.