Prep the chicken. Pat the chicken dry. Season lightly with salt and pepper, then toss with 1 teaspoon cornstarch to help the pieces brown and stay juicy.

Make the sauce. In a small bowl, whisk together soy sauce, honey, rice vinegar, 1/2 cup water or broth, 2 tablespoons cornstarch, and a pinch of red pepper flakes if using. Set aside.

Blanch or quick-steam the broccoli. Option A: Microwave florets with a splash of water for 1–2 minutes until bright green and crisp-tender. Option B: Add 2 tablespoons water to a hot skillet with the broccoli, cover for 2 minutes, then uncover and let water evaporate. Transfer broccoli to a bowl.

Sear the chicken. Heat 1–2 tablespoons oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until golden and cooked through. Work in batches if needed to avoid steaming.

Build the flavor. Reduce heat to medium. Push chicken to the edges. Add a splash of oil to the center and stir in garlic and ginger. Cook 30–45 seconds until fragrant.

Thicken the sauce. Give the sauce a quick whisk (cornstarch settles). Pour into the skillet. Stir constantly for 1–2 minutes until glossy and thick. If it gets too thick, add a tablespoon or two of water.

Add broccoli and finish. Return broccoli to the skillet. Toss to coat. Turn off the heat and drizzle with toasted sesame oil. Sprinkle with sesame seeds and half the green onions.

Taste and adjust. Add more soy for salt, honey for sweetness, or vinegar for brightness. Serve over rice and top with remaining green onions.