Cook the Rice: First, get your rice on. Cook it according to the package instructions. While it's cooking, you can prepare the rest of the meal. Keep it covered and warm once it's done.

Prepare the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside for now. In a separate tiny bowl, mix the cornflour with the cold water to form a smooth slurry.

Sear the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.

Cook the Broccoli: Add the broccoli florets to the same pan. You might need to add a splash more oil. Sauté for 4-6 minutes, stirring occasionally, until the broccoli is vibrant green and tender-crisp. I like mine with a little bit of char on the edges.

Combine and Glaze: Return the cooked chicken to the pan with the broccoli. Give the sauce a quick re-whisk, then pour it all over the chicken and broccoli.

Thicken the Sauce: Bring the sauce to a gentle simmer. Now, pour in the cornflour slurry while stirring continuously. Let it bubble away for 1-2 minutes, stirring often, until the sauce thickens to a glossy glaze that coats everything beautifully. What works best for me is watching until the sauce can coat the back of a spoon.

Serve: To assemble your sticky chicken bowls, divide the cooked rice among four bowls. Top with the sticky chicken and broccoli mixture. Garnish with a sprinkle of toasted sesame seeds and sliced spring onions before serving.