Prep the basics. Cut the chicken into bite-size pieces. Chop broccoli into small florets. Mince garlic and grate ginger. Slice green onions. Start rice if using; it can cook while you make the chicken.

Make the sauce. In a bowl, whisk together honey, soy sauce, rice vinegar, water or broth, minced garlic, ginger, and 1 tablespoon cornstarch. Add red pepper flakes if you want heat. Taste and adjust—more honey for sweet, more vinegar for tang.

Optional: lightly coat chicken. Toss chicken with 1 tablespoon cornstarch, a pinch of salt, and black pepper. This helps it brown and gives the sauce something to cling to.

Cook the broccoli. Heat 1 tablespoon oil in a large skillet over medium-high. Add broccoli and a pinch of salt. Stir-fry 3–4 minutes until bright green and crisp-tender. Splash in a tablespoon of water and cover for 1 minute if you like it softer. Transfer to a plate.

Sear the chicken. Add another 1–2 tablespoons oil to the skillet. Arrange chicken in a single layer. Cook without moving for 2–3 minutes to get color, then stir and cook 4–6 more minutes until cooked through. Work in batches if needed to avoid steaming.

Add the sauce. Reduce heat to medium. Pour the honey garlic sauce over the chicken. Stir as it bubbles and thickens, 2–3 minutes. If it gets too thick, loosen with a splash of water.

Bring it together. Return broccoli to the pan. Toss to coat everything in the sauce. Drizzle in sesame oil and stir.

Serve. Spoon over warm rice or cauliflower rice. Top with green onions and sesame seeds. Add a few drops of sriracha if you want extra heat.