Step 1

Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred.

Step 2

Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl.

Step 3

Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce.

Step 4

Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice.