Prep everything first. Stir-fries move fast, so have your chicken cubed, broccoli cut, garlic minced, and sauce ingredients lined up before you turn on the heat. Whisk the soy sauce, oyster sauce, honey, sesame oil, and rice vinegar together in a small bowl and set it beside the hob.

Blanch the broccoli. Bring a pan of salted water to a rolling boil and drop in the florets for 90 seconds. They should turn a vivid, almost jewel-like green and still snap when you bite one. Drain immediately and rinse under cold water to stop the cooking.

Heat the pan until it's properly hot. Set a wok or large frying pan over high heat for a full two minutes. Add 1 tbsp of oil and swirl it around — it should shimmer and ripple the moment it hits the metal.

Sear the chicken in a single layer. Add the chicken pieces and leave them undisturbed for 90 seconds. You're listening for a steady sizzle, not a sputter. Flip and cook another 2 minutes until the outside is golden and the centre is opaque. Tip onto a plate and set aside.

Aromatics next. Add the remaining oil, then the garlic, ginger, and spring onion whites. Stir constantly for 30 seconds — the smell should turn sharp, sweet, and nutty. If it starts to brown too fast, pull the pan off the heat for a moment.

Return the chicken and add the sauce. Tip the chicken back in along with any resting juices, pour over the sauce mixture, and toss for 1 minute. The sauce will bubble and darken slightly.

Thicken and finish. Stir the cornflour slurry once more, then drizzle it in while tossing. Within 20 seconds the sauce should turn glossy and cling to the back of a spoon. Add the broccoli and toss for 30 seconds just to warm it through.

Rest and serve. Take the pan off the heat and let it sit for 2 minutes — the sauce thickens further as it cools. Scatter over the spring onion greens and sesame seeds, then spoon over steamed rice.