In a small bowl, whisk cornstarch with half the chicken broth until smooth. Add the remaining broth, Tamari, honey, rice vinegar, and minced garlic. Stir well and set aside (This sauce can be prepped up to 3 days in advance!).

Place a steamer basket into a medium pot with a couple inches of water. Add broccoli florets to the basket. Bring water to a boil, then cover, reduce heat to low, and steam until the broccoli is tender-crisp, about 5-7 minutes.

Heat sesame oil in a large wok or 12-inch skillet over high heat until just hot (be careful not to burn it!). Add chicken pieces in an even layer. Season with salt and pepper. Sear undisturbed for 1-2 minutes until golden brown on the bottom. Stir fry for another 2-3 minutes until the chicken is nearly cooked through.

Reduce heat slightly. Give the stir fry sauce another quick stir to ensure the cornstarch hasn't settled. Pour the sauce into the pan with the chicken. Stir with a spatula for 1-2 minutes until the sauce slightly thickens and reduces. Remove the pan from the heat.

Serve immediately over cooked rice, topping with the saucy chicken and steamed broccoli for a fresh, flavorful meal.

Enjoy your fresh, flavorful meal!