Prep the chicken: Pat the chicken dry and cut into 1-inch pieces. Dry surfaces sear better.

Make the sauce: In a bowl, whisk 1/3 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 1/2 cup chicken broth, 1–2 teaspoons toasted sesame oil, 1 tablespoon cornstarch, and a pinch of red pepper flakes if you like heat.

Ginger and garlic ready: Grate the ginger and mince the garlic. Keep them separate from the sauce; they’ll hit the pan first.

Toast the sesame seeds: In a dry skillet over medium heat, toast 1–2 tablespoons sesame seeds until fragrant, 2–3 minutes. Transfer to a small bowl.

Sear the chicken: Heat 1–2 tablespoons neutral oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and just cooked through. Work in batches if needed. Transfer to a plate.

Sauté aromatics: Reduce heat to medium. Add a touch more oil if the pan is dry. Add garlic and ginger; cook 30–45 seconds until fragrant. Don’t let them brown.

Build the sauce: Whisk the sauce again (cornstarch settles), then pour into the skillet. Stir as it simmers and thickens, about 1–2 minutes.

Coat the chicken: Return chicken and any juices to the pan. Toss to coat. Simmer 1–2 minutes until glossy and the chicken is juicy and fully cooked.

Add vegetables (optional): If using quick-cook veggies like snap peas or thin bell peppers, stir them in during the last 2–3 minutes. For firmer veggies like broccoli, steam or stir-fry separately, then toss in at the end.

Finish and serve: Stir in most of the toasted sesame seeds, saving a pinch for garnish. Taste and adjust with a splash more vinegar for brightness or honey for sweetness. Garnish with sliced green onions and remaining sesame seeds. Serve over rice or noodles.