Slice the chicken breast into thin strips, like this.
Chop the broccoli into medium to small florets.
In a wok or large frying pan, saute the broccoli and garlic in the chicken stock over high heat until broccoli is just beginning to soften, about 5 minutes.
Remove broccoli, garlic and stock to a large bowl and set aside. Reduce heat to medium and add oil ( I would have preferred sesame oil, but I was out so I used canola). Add chicken and cook, stirring often, until chicken is no longer pink.
Add broccoli mixture back into the pan and add stir fry sauce, soy sauce, sesame seeds, and green onions. Allow to come to a boil, reduce heat and simmer for about 5 minutes or until the sauce reduces slightly and is absorbed slightly by the chicken.
Serve over cooked rice ( I used brown).