Step 1

Sticky sauce - To a medium bowl, add all the ingredients, and whisk to combine; set aside. Note - If you don't adore sauce, and want to consider halving the amount of the sauce in the recipe, you can. Please also see my Notes below.

Step 2

Chicken - Add the egg to a medium bowl, the flour to a separate shallow bowl, and the 1/3 cup cornstarch to another shallow bowl.

Step 3

Add the chicken to the egg bowl. Tips - I add it all at once and smoosh it around with my fingers, pick it up and transfer it to the flour bowl and coat it with flour (doesn't have to be 100% completely and perfectly coated), pick it up and transfer it to the cornstarch bowl and coat it with corn starch.

Step 4

To a very large high-sided skillet (use the biggest one you have because this makes a large volume of food), add the oil, the chicken (make sure to shake off extra flour/corn starch before adding it to the skillet), and cook over medium to medium-high heat for about 7 minutes, or until the chicken is seared, lightly browned on the outside, and cooked through; stir and flip frequently to ensure even cooking. Tip - At any time during cooking, if your skillet is dry looking, add additional oil because chicken that's coated and breaded like this is prone to soaking up oil. I added another ~3 tablespoons.

Step 5

Push the chicken over to one side of the skillet and add the broccoli. Tip - It looks like an enormous quantity but the broccoli will reduce dramatically in volume as it cooks.

Step 6

Evenly drizzle the sticky sauce over both the chicken and broccoli, and then stir and toss to combine and coat evenly; set skillet aside momentarily.

Step 7

To a small bowl, add 1 1/2 tablespoons cornstarch, 2 tablespoons of cold water, and stir to combine. Tip - This is called a slurry and will cause the sauce to thicken up. Add the slurry to the skillet and stir to combine.

Step 8

Stir the sauce nearly continuously for about 5 minutes, or until the sauce has thickened up as much as desired, allowing it to boil gently as your stir. Tip - I find it best to use a rubber spatula and sort of scrape the bottom and sides of the pan rather than actually 'stirring' so that the sauce doesn't stick or burn on the bottom or sides.

Step 9

5 minutes should be enough time for the broccoli to become crisp-tender and for your sauce to thicken, but if either needs a bit more time, cook for as long as desired, noting that the sauce will continue to thicken and tighten up as it cools.

Step 10

Optionally, evenly garnish with green onions and/or sesame seeds, and if desired add salt and pepper to taste, and serve immediately.

Step 11

Storage - Chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave. Note that leftovers will never have the same texture as freshly made chicken and broccoli does, but the flavor will still be good.