Using a hammer or mallet, bang on the head of garlic several times to separate the cloves. Use a garlic press to crush each clove of garlic into a small bowl, and set aside.
If you don’t have a garlic press, drop cloves into a cup of boiling water to loosen skins. Peel cloves and chop finely.
Allow crushed (or minced) garlic to sit for a few minutes while you prepare the cutlets.
Trim extra fat from cutlets and pound thick pieces to achieve even thickness. Using chicken shears, cut the cutlets into strips, and then again into one-inch pieces and put into a bowl.
Coat chicken pieces with the potato starch or flour, ground black pepper and salt.
Heat oil in large skillet on medium heat.
Put crushed garlic into skillet and stir-fry for two minutes or until golden and fragrant.
Add coated chicken chunks and allow to cook for about ten minutes, stirring every few minutes until no more pink is visible.
Add almond milk and soup seasoning and stir. Raise heat, cover pan, and bring to a boil.
Once the sauce comes to a boil and begins to thicken, lower heat and add broccoli florets. Cook for five minutes.
Serve warm over a bed of wild rice or quinoa.