Prep the chicken. Pat the chicken dry and cut into bite-size pieces. Toss with 1 tablespoon cornstarch, a pinch of salt, and a few grinds of pepper until lightly coated.

Stir together the sauce. In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, red pepper flakes (if using), grated ginger, and minced garlic. In a separate cup, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Set both aside.

Cook the broccoli. Heat 1 teaspoon oil in a large skillet over medium-high. Add broccoli and a pinch of salt. Sauté 2 minutes, add 2–3 tablespoons water, cover, and steam 2–3 more minutes until crisp-tender. Transfer to a bowl.

Sear the chicken. Add 1 tablespoon oil to the same skillet. When hot, spread chicken in a single layer. Cook 4–6 minutes, flipping once, until golden and cooked through. Work in batches if needed to avoid crowding.

Add aromatics. Push chicken to one side. If the pan is dry, add a small splash of oil. Add the minced garlic and ginger from the sauce mix if you haven’t already whisked them in. Stir 30 seconds until fragrant.

Build the sauce. Pour in the soy-honey mixture and 1/2 cup water or broth. Bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes, stirring, until the sauce thickens and turns glossy.

Finish with broccoli. Return broccoli to the pan and toss everything to coat. If the sauce feels too thick, add a splash of water. Taste and adjust: more soy for salt, more honey for sweetness, or vinegar for brightness.

Serve and garnish. Spoon over brown rice or cauliflower rice. Top with sliced green onions and sesame seeds. Serve hot.