Season chicken breast with salt, then toss in corn starch to coat.

Heat avocado oil in a large skillet over medium-high heat, once hot add in the chicken – cook until golden brown and cooked through. Remove chicken from skillet and set aside.

Lower heat to medium and add in the garlic, ginger, and scallions. Cook until fragrant, about 2 minutes.

Whisk the corn starch into the vegetable broth, then pour into the skillet along with the soy sauce. Reduce heat to low and simmer until sauce has thickened.

Once thick, add chicken back into the skillet and toss in sauce, then serve.