Start by cutting the chicken into bite-sized pieces. Try to keep them fairly even so they cook at the same rate.
Rinse and drain the broccoli florets and set them aside.
In a medium-sized bowl, add: Sesame oil, minced garlic, honey, soy sauce, orange juice, ketchup, sesame seeds, grated ginger, salt and pepper to taste.
Mix well until everything is fully combined. Give it a quick taste and adjust seasoning if needed. Set aside.
Using a steamer basket, steam the broccoli for 10–12 minutes, until just tender but still bright green.No steamer basket? No problem. Boil the broccoli in a pot of water for 7–10 minutes, then drain well. Set aside.
Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.
Season the chicken with salt, pepper, and cornstarch. Toss well so each piece is lightly coated this helps give the chicken a nice golden finish and thickens the sauce later.
Add the chicken to the hot skillet in a single layer. Cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.
Pour half of the sauce over the chicken and cook for 6–7 minutes, letting it bubble and thicken slightly.
Then add the remaining sauce and cook for another 3–4 minutes until everything is glossy, sticky, and smells incredible.
Turn off the heat.
Add the steamed broccoli to the skillet and gently stir to coat it in the sauce.
Taste and adjust with extra salt and pepper if needed.
Sprinkle in more sesame seeds if you like, squeeze over fresh lemon juice, and finish with chopped green onion.
