In a medium bowl, combine the chicken, 2 Tablespoons soy sauce, 2 Tablespoons oil and 2 Tablespoons cornstarch.

Heat 1 ½ - 2 Tablespoons of oil in a large skillet. Add the chicken and cook for 5-7 minutes, until golden brown on both sides. Scoop out the chicken and set aside in a bowl.

In the same skillet, add the onion, season with salt and cook on medium-low heat for 2-3 minutes, until slightly softened.

Add the mushrooms, season with salt, and cook for 5-7 minutes, on medium heat, until the mushrooms have wilted down and are slightly golden.

Add the garlic, ginger, crushed red pepper and carrot. Cook for 3 minutes.

Add the rice, mix to combine until all the rice is evenly dispersed.

Pour in the hot chicken broth, bring to a boil and add the remaining soy sauce, tasting the broth to see how much soy sauce you want to add.

Reduce the heat to a simmer, cover the skillet and cook for about 8 minutes.

Add the chicken and broccoli to the skillet, pushing the broccoli into the rice. Cover and continue cooking on low heat for another 3-5 minutes, until the rice and broccoli has cooked through.

If you like the broccoli to be very soft, add it earlier. I like broccoli to still have some crispness to it, so I add it at the very end. Turn off the heat and let it stand for another 5 minutes. Serve immediately, but leftovers store very well. You can even freeze the leftovers.