Prepare the Chicken: In a medium bowl, toss the chicken pieces with the cornflour, salt, and pepper until evenly coated. Set aside.

Mix the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and 1 tablespoon of toasted sesame seeds. Set this nearby.

Sear the Chicken: Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the wok with a slotted spoon and set aside on a plate.

Cook the Vegetables: Add the broccoli florets and the sliced red pepper to the same wok (add another splash of oil if needed). Stir-fry for 3-4 minutes until they are crisp-tender. You still want them to have a bit of a bite. Add the white parts of the spring onions and cook for another minute until fragrant.

Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the sauce a final stir and pour it all over the chicken and vegetables.

Thicken the Sauce: Stir everything together constantly over the heat for 1-2 minutes. The sauce will bubble and thicken, coating everything in a beautiful glossy glaze. What works best for me is to keep everything moving to prevent the honey from catching and burning.

Serve: Turn off the heat. Stir in the green parts of the spring onions. Serve immediately over rice or noodles, garnished with an extra sprinkle of toasted sesame seeds.