1-First Step: Blanch the broccoli and set it aside Fill a large pot with salted water and bring it to a boil. Add broccoli and cook for about 3 minutes until bright green. Drain the broccoli and set it aside. Blanching helps the broccoli stay tender-crisp instead of turning mushy later.

2-Second Step: Coat the chicken for a sticky sauce In a large bowl, toss chicken with salt and 2 tablespoons cornstarch until thoroughly coated. Make sure every piece looks lightly dusted, not wet or clumpy. This cornstarch coating is what helps the sauce grab onto the chicken without deep-frying.

3-Third Step: Whisk the sesame sauce Make the sesame sauce by whisking ¼ cup water and 1 tablespoon cornstarch to make a slurry. Then stir in ¼ cup soy sauce or tamari, 1 tablespoon sesame oil, 1 teaspoon chili sauce, 2 tablespoons brown sugar, 2 tablespoons honey, and 2 garlic cloves minced. Whisk until the mixture looks smooth and uniform.

4-Fourth Step: Brown the chicken in a hot skillet Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add chicken in batches, browning all sides and cooking through, about 10 minutes total. Cooking in batches prevents overcrowding, which helps you get better browning and flavor.

5-Fifth Step: Simmer broccoli and sauce until thick Add broccoli and sauce to the skillet, then bring everything to a simmer. Cook until the sauce thickens, about 5 minutes. Stir gently so the broccoli warms through and the chicken is evenly coated.

6-Final Step: Garnish and serve Before serving, garnish with 2 tablespoons sesame seeds and 3 green onions. Taste for balance and serve right away for the best glossy sauce texture.