Quick Sesame Chicken With Broccoli
['1 1/2 cups quick-cooking white rice', '1 3/4 teaspoons kosher salt, divided, plus more', '8 cups broccoli florets', '1/4 cup plus 2 tablespoons cornstarch', '1/2 teaspoon freshly ground black pepper', '2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks', '4 tablespoons vegetable oil, divided', '1/4 cup plus 1 tablespoon honey', '1/4 cup low-sodium soy sauce', '3 tablespoons rice wine vinegar', '1 tablespoon Sriracha', '1 large clove garlic, finely grated', '1 teaspoon finely grated ginger', '1 1/2 teaspoons toasted sesame oil', '2 tablespoons toasted sesame seeds, divided', '2 scallions', 'thinly sliced']
Cook rice with a pinch of salt according to package directions.
Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.
Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.
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