Instructions

• In a medium bowl whisk together the soy sauce and cornstarch until smooth. Whisk in the chicken broth, honey, brown sugar, rice vinegar and toasted sesame oil. Set the sauce mixture aside.
• Pat the chicken cubes dry with paper towels. Heat 1 Tbsp vegetable oil in a large (12-inch) nonstick skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, turning once halfway through, until the internal temperature reaches 165°F, about 6–7 minutes total. Transfer the chicken to a plate and tent with foil to keep warm.
• Reduce the heat to medium. Add the remaining 2 Tbsp vegetable oil to the skillet. Add the white and light-green portions of the chopped green onions, the minced ginger and the minced garlic; sauté, stirring, about 30 seconds, until fragrant.
• Add the broccoli florets and the 3 Tbsp water to the skillet. Cover and cook, stirring occasionally, until the broccoli is crisp-tender, about 4–5 minutes.
• Stir the reserved soy sauce mixture again, then pour it into the skillet. Cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes.
• Return the cooked chicken and any accumulated juices to the skillet. Toss everything together until the chicken is heated through and coated in the sauce, about 1 minute.
• Serve the stir-fry over cooked white or brown rice and sprinkle with sesame seeds, if desired.