1. Whisk together the egg white, rice wine (sake) and cornstarch; pour it on the sliced chicken and marinate for at least 30 minutes up to 2 hours.
2. Sauté half the ginger and garlic in 1 Tbs olive oil over medium heat; add the broccoli florets and stir fry for 4-5 minutes - season with sugar, salt and pepper to taste.
3. Remove the broccoli florets from the pan and sauté the remaining ginger and garlic in 1 Tbs of olive oil, add the chicken and stir fry until cooked through (4-5 minutes or until a meat thermometer reads 165°F).
4. Pour in the chicken broth and let broth thicken, add broccoli back in; season with soy sauce, oyster sauce and sesame oil; if you would like it thicker add another 1 Tbsp cornstarch mixed with 1/4 Cup water.
5. Add the scallions at the end and enjoy!
