Dry the chicken breast fillets with kitchen towel and cut diagonally into very narrow slices. For the marinade, peel the garlic clove. Mix the soy sauce with sake in a baking bowl, squeeze and add the garlic and turn the chicken slices in it to the other side. Marinate in the refrigerator for 1 to 2 hours.
Rinse the broccoli, cut the stems into very thin slices (you may want to remove any woody bits).
Divide the heads into small roses. Grind the coriander seeds in a mortar.
In a wok, first heat the vegetable oil, then add the sesame oil and stir-fry the broccoli stalk slices for 4 to 5 min. Add the roses and stir-fry for another 3 to 4 min.
Stir in the chicken along with the marinade and also stir-fry for 3 to 5 min (depending on the thickness of the slices). Stir in the ground coriander seeds and season to taste with salt and freshly ground pepper. Serve immediately with long-grain rice.
Tip: If you don’t like coriander, you can alternatively replace it with parsley.
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