Cut your chicken breasts into uniform bite-sized pieces, about 1-inch cubes. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes until well blended. Set this sauce aside to let those flavors mingle.

In a separate small bowl, mix the cornstarch with water to create a smooth slurry with no lumps. Stir it well and set aside.

Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil, swirling to coat the bottom. Let the pan get properly hot before adding the chicken.

Add the chicken pieces in a single layer (work in batches if needed to avoid crowding). Season with salt and pepper, then let them sear without moving for about 2 minutes. Stir-fry for another 3-5 minutes until the chicken is cooked through with golden edges, reaching an internal temperature of 165°F. Transfer to a clean plate.

In the same skillet, add the broccoli florets. Stir-fry for 4-5 minutes until they turn bright green and develop some charred spots while remaining crisp-tender.

Return the cooked chicken to the skillet with the broccoli. Pour the prepared sauce over everything and toss well to coat. Let the mixture bubble and simmer for about 1 minute.

Give your cornstarch slurry a quick stir, then pour it into the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a syrupy consistency that clings to the chicken and broccoli like a glaze.

Remove from heat immediately and sprinkle with sesame seeds and chopped green onions. Serve hot over steamed rice, quinoa, or enjoy on its own.