Prepare quick-cook rice from package directions; set aside.
Whisk together the orange juice, marmalade, brown sugar, ginger and soy sauce in a small saucepan. Bring to a low boil.
Heat the olive oil in a large skillet over medium-high heat and add the breast pieces to the skillet. Sauté the chicken for 6 minutes, tossing to brown evenly. Meanwhile, mix the cornstarch and water together, making sure there are no lumps. Slowly whisk the cornstarch mixture into the simmering sauce in the saucepan. Cook 3 minutes or until the sauce thickens and clears.
Add the broccoli to the chicken. Sauté for 3 minutes or until chicken is cooked through and broccoli is tender. Chicken is done when punctured with a fork and juices run clear. Internal temperature must reach 165°F.
Serve the chicken and broccoli over the rice and top with the orange sauce.