Chicken and Broccoli Stir Fry

1 chicken breast thinly sliced
3 small heads of broccoli cut up into equal sized chunks
2 tblsp soy sauce
1.5 tsp stevia (or other sugar sub)
1 tsp miso (preferably white)
1 cup chicken stock (I prefer the low sodium fat free kind but any will do)
2 tsp corn starch

Mix chicken slices with soy sauce and stevia and let marinate for 10 minutes. Heat wok to medium high. Spritz with Pam or equivalent. Add chicken and immediately toss around with spatula until almost cooked through. Scoop up into bowl. Spritz again with Pam. Add broccoli. Toss around quickly then add 1/2 cup chicken stock and miso. Keep tossing until miso looks like its melted into stock. Turn down to medium flame. Let cook until broccoli is tender, tossing occasionally and adding chicken stock as needed if wok looks like its drying out. Create a slurry with corn starch and a bit of water or stock. Add chicken back to wok. Toss until re-warmed and cooked through. Add slurry. Toss until sauce has thickened and evenly coats veggies and chicken. Serve.