Begin by filling a large pot with about an inch of water and placing it on the stove over medium heat. Add the broccoli florets and a pinch of salt, then cover the pot. Allow it to come to a gentle simmer and steam the broccoli for about 6 minutes, until it is tender-crisp. Afterward, drain and rinse the broccoli under cold water to stop the cooking process.

In a small mixing bowl, whisk together the low sodium soy sauce, water, sesame oil, honey, rice vinegar, grated ginger, minced garlic, cornstarch, and sesame seeds until smooth and well combined. Set the sauce aside.

Grab a large zipper bag and add the cornstarch, flour, salt, and pepper. Add the bite-sized pieces of boneless skinless chicken breast into the bag, seal it tightly, and shake it vigorously until the chicken is evenly coated.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the coated chicken in a single layer. Sauté for about 2–3 minutes on each side until the chicken is golden brown and cooked through.

After the chicken is cooked, pour the prepared sauce into the skillet. Stir gently to coat the chicken and bring the mixture to a simmer. Keep stirring for about 2-3 minutes until the sauce thickens.

Once the sauce has thickened, add the steamed broccoli directly into the skillet and gently fold it in with the chicken and sauce. Serve warm, garnished with diced green onions.