Follow these step-by-step instructions for a flawless one-pan meal. The key is “mise en place,” or having all your ingredients prepped and ready to go before you start cooking. This makes the process smooth and prevents anything from overcooking.

1. Prepare the Sauce: In a small bowl or a liquid measuring cup, whisk together the low-sodium chicken broth, low-sodium soy sauce, honey, and cornstarch. Continue whisking until the cornstarch is completely dissolved and there are no lumps. This is your sauce slurry. Set it aside for later. This step is crucial to do first, as the cooking process moves quickly.
2. Season and Prep the Chicken: Pat your chicken breast cubes completely dry with paper towels. This is a critical step for getting a beautiful golden-brown sear rather than just steaming the chicken. Season the dried chicken cubes generously with salt and freshly ground black pepper.
3. Cook the Chicken: Place a large skillet (a 12-inch cast iron or heavy-bottomed stainless steel skillet works best) over medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering and hot, carefully add the seasoned chicken cubes to the pan in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the chicken cook undisturbed for 3-4 minutes per side, until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet with a slotted spoon and set it aside on a clean plate.
4. Sauté the Aromatics: Reduce the heat to medium. To the same skillet, add the 4 cloves of minced garlic. Sauté for about 30-60 seconds, stirring constantly until it becomes fragrant. Be very careful not to burn the garlic, as it will turn bitter and ruin the flavor of the dish.
5. Cook the Broccoli: Immediately add the broccoli florets to the skillet with the garlic. Stir to coat them in the remaining oil and garlic. Pour in about 2-3 tablespoons of water or some of the chicken broth from your sauce mixture. Cover the skillet with a lid and let the broccoli steam for 4-5 minutes. You’re looking for a vibrant green color and a tender-crisp texture—it should still have a slight bite. Avoid overcooking it into a mushy state.
6. Combine and Thicken: Uncover the skillet. Give your prepared sauce mixture a quick re-whisk (the cornstarch may have settled) and pour it all over the broccoli. If you’re using them, sprinkle in the red pepper flakes now.
7. Bring it All Together: Return the cooked chicken to the skillet. Stir everything together gently to coat the chicken and broccoli in the sauce. Continue to cook, stirring frequently, for another 2-3 minutes as the sauce comes to a simmer. You will see it thicken beautifully and turn into a glossy glaze that clings to every piece of chicken and broccoli.
8. Final Touches: Once the sauce has thickened to your liking, remove the skillet from the heat. Drizzle the 1 teaspoon of sesame oil over the dish and give it one final stir to incorporate the nutty aroma. Serve immediately.