Make the sauce: In a bowl, whisk 1/3 cup soy sauce, 2 tablespoons honey (or brown sugar), 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1/2 cup chicken broth, 1 tablespoon grated ginger, 3 minced garlic cloves, and a pinch of red pepper flakes. In a separate small cup, mix 2 teaspoons cornstarch with 2 teaspoons water to create a slurry. Set both aside.

Prep the chicken: Pat chicken dry and cut into 1-inch pieces. Toss with 1 tablespoon cornstarch and a pinch of salt and pepper. This light coating helps with browning and keeps the chicken tender.

Heat the pan: Set a large skillet or wok over medium-high heat and add 1–2 tablespoons neutral oil. You want it hot enough that the chicken sizzles immediately.

Sear in batches: Add half the chicken in a single layer. Cook 3–4 minutes, flip, and cook another 2–3 minutes until just cooked through. Transfer to a plate and repeat with remaining chicken. Avoid crowding so you get good color.

Add veggies (optional): If using, add a splash more oil. Stir-fry broccoli, bell pepper, snap peas, or carrots for 2–4 minutes until crisp-tender. Season lightly with salt.

Combine and glaze: Return chicken to the pan. Stir the sauce once more, pour it in, and bring to a simmer. Add the cornstarch slurry and cook 1–2 minutes, stirring, until the sauce thickens and turns glossy.

Finish with sesame: Sprinkle in 1–2 teaspoons sesame seeds and a final drizzle of toasted sesame oil, if you like. Taste and adjust—add a splash more soy for salt, honey for sweetness, or vinegar for brightness.

Garnish and serve: Top with sliced green onions and extra sesame seeds. Serve over hot rice or noodles, making sure each serving gets plenty of sauce.