Fill a large pot with 5–7 centimetres of water. Add the broccoli florets and 1 teaspoon of salt. Cover and bring to a simmer. Reduce the heat to low and steam for 6 minutes until the broccoli is tender-crisp. Drain immediately and rinse with cold water to stop the cooking process.

In a small bowl, whisk together soy sauce, water, sesame oil, honey, rice vinegar, ginger, garlic, cornstarch, and sesame seeds until the mixture is smooth.

In a separate bowl, combine cornstarch, plain flour, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Add the chicken pieces to a large plastic bag, sprinkle with the flour mixture, seal the bag, and toss until the chicken is evenly coated.

Heat olive oil in a large skillet over medium heat. Place the coated chicken pieces in a single layer in the skillet. Sear for 2–3 minutes without turning until golden, then flip to brown all sides. Cook until the chicken is fully cooked and no pink remains in the center.

Reduce the heat to medium-low. Pour the prepared sauce over the cooked chicken. Toss to coat, bring to a simmer, and stir until the sauce thickens and glazes the chicken. Remove from the heat.

If there is space in the skillet, add the broccoli and gently fold it in until evenly distributed. If not, combine the chicken and broccoli in a large bowl. Top with diced green onions and serve immediately while hot.