Prepare the sauce: In a small bowl, whisk together the chicken broth, honey, soy sauce, minced garlic, and grated ginger (if using). Set aside.

Cook the chicken: Season the cubed chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Sauté the broccoli: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and cook for 3-4 minutes until they turn bright green and become tender-crisp. If the pan is too dry, add a splash of water.

Thicken the sauce: In a separate small cup, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Pour the prepared sauce mixture into the skillet with the broccoli. Bring to a simmer.

Combine and finish: Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 1-2 minutes). Return the cooked chicken to the skillet and toss everything gently until the chicken and broccoli are well-coated in the glaze.

Serve immediately over cooked rice, garnished with sesame seeds.