Prepare rice and start cooking in the rice cooker or on the stove.

Add garlic and ginger to a small bowl with 1 Tbsp of oil and set aside.

Separate out broccoli from the rest of the vegetables, if you using different combination of vegetables, be sure to separate harder vegetables that will need to be steamed, such as sliced or baby carrots.

Heat 1 Tbsp of oil on medium for 3-4 minutes in 9 or 10 inch skillet (I use my enameled cast iron braiser) or a wok. Season chicken with salt and pepper and add to the skillet. Add 1 Tbsp of stir fry sauce and mix in. Cook on medium for 5-7 minutes (for beef 8-10 minutes). Remove chicken and add to a plate, set aside.

Add 1/2 cup of water to the skillet and add the broccoli and any other harder vegetables. Cover and steam for 1-2 minutes. Remove and add to plate with chicken. Remove any excess water and wipe skillet with a paper towel.

Add 1 Tbsp of oil and the remaining vegetables. Cook for 2-3 minutes, until onions are translucent. Move all vegetables to the outer edges of the skillet, creating a circle. Add ginger-garlic-oil mixture. Cook for 90 seconds while smashing down with the side of a wooden spoon. Mix ginger & garlic thoroughly in with the rest of the vegetables.

Add the chicken and broccoli back into the skillet. Add 4 Tbsp of stir fry sauce. Lower the heat level to low. Mix sauce thoroughly in with vegetables and chicken. Cook until chicken and broccoli are heated through, about 3-5 minutes. Season with salt and pepper to taste and serve with Jasmine rice.