1️⃣ In a small bowl, whisk together the chicken broth, soy sauce, minced garlic, honey, cornstarch, minced ginger, and sesame oil until the cornstarch is dissolved. 🥣

2️⃣ In a large skillet or wok over high heat, heat the neutral oil. Add the chicken pieces and cook, undisturbed, until they easily release from the pan, about 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer the chicken to a plate. 🍗

3️⃣ In the same skillet over medium-low heat, add the broccoli and pour in the broth mixture. Toss to coat. Cover the skillet and let the broccoli steam until crisp-tender, about 2 to 3 minutes. 🥦

4️⃣ Uncover the skillet and return the chicken and any accumulated juices to the skillet. Cook, stirring, until the sauce is thickened and the chicken and broccoli are well coated, about 1 to 2 minutes more. 🍽️

5️⃣ Divide the cooked rice among plates or bowls. Spoon the stir-fry over the rice and top with sesame seeds. Enjoy! 🍚🌾