Prep Ingredients (Mise en Place): Cut chicken into 1-inch cubes and pat completely dry with paper towels. Chop broccoli into florets. Mince garlic and grate ginger. Start cooking your rice or quinoa.

Create the Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, and rice vinegar. In a separate small bowl, stir together the cornstarch and 2 tablespoons of cold water to create a smooth slurry. Set both bowls aside.

Sear the Chicken: Heat avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 2-3 minutes per side, undisturbed, until golden brown and cooked through. Remove chicken with a slotted spoon and set aside.

Steam-Sauté the Broccoli: Reduce heat to medium. Add broccoli florets to the same skillet, followed by 1/4 cup of water. Immediately cover with a lid and let steam for 3-4 minutes. Remove the lid and continue to cook, stirring, for another 2 minutes until the water has evaporated and the broccoli is bright green and crisp-tender.

Combine and Thicken: Push the broccoli to one side of the skillet. Add the minced garlic and grated ginger to the empty side and sauté for 30 seconds until fragrant. Return the cooked chicken to the skillet. Pour the soy sauce mixture over everything and stir to combine. Bring to a bubble.

Finish the Sauce: Give the cornstarch slurry a quick re-stir, then pour it into the skillet. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy, coating the chicken and broccoli.

Assemble and Serve: Turn off the heat and stir in the toasted sesame oil. Divide the cooked rice or quinoa among four bowls. Top with the chicken and broccoli mixture, spooning extra sauce over the top. Garnish with toasted sesame seeds and sliced green onions before serving.