Step 1

In a large resealable plastic bag, add the chicken and 1/4 cup of cornstarch.

Step 2

Season the chicken with salt and pepper, sealing the bag and shaking it to coat.

Step 3

In a large pot over medium-high heat, add 2 tablespoons of oil.

Step 4

Shake the excess cornstarch from the chicken and add the chicken to the hot oil.

Step 5

Cook the chicken in batches until golden and cooked through at 165 degrees F internally, about 7 minutes. Cooking the chicken in batches ensures the oil isn't cooled too much while cooking.

Step 6

Drain the chicken on a paper-towel-lined plate.

Step 7

Add the remaining oil to the skillet.

Step 8

Add the garlic and red pepper flakes to the hot oil and cook until fragrant, about 30 seconds.

Step 9

Add the chicken broth to the skillet and use a wooden spoon to scrape up any browned bits at the bottom of the skillet.

Step 10

In a medium bowl, whisk the hoisin sauce, honey, soy sauce, and lime juice with the remaining 1 tablespoon of cornstarch until combined.

Step 11

Add the sauce mixture to the mixture in the skillet and simmer until slightly thickened, about 1 minute.

Step 12

Add the broccoli to the sauce mixture and cook until tender, about 5 minutes.

Step 13

Return the chicken to the skillet and stir to coat.

Step 14

Simmer everything for 1 minute.

Step 15

Garnish with sesame seeds and serve over rice.