Prepare the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of cornflour, salt, and a pinch of black pepper until evenly coated. Set aside.

Mix the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, toasted sesame oil, rice vinegar, and the teaspoon of cornflour. Ensure the cornflour is fully dissolved to avoid lumps. Set this near your hob.

Sear the Chicken: Heat 1 tablespoon of 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. Cook for 3-4 minutes per side, until golden brown and cooked through. What works best for me is not moving it too much initially to get a good sear. Remove the chicken from the pan and set it aside on a plate.

Sauté the Aromatics: Add the remaining tablespoon of oil to the same pan. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant, being careful not to let the garlic burn.

Cook the Vegetables: Add the broccoli florets and sliced red pepper to the pan. Stir-fry for 4-5 minutes. The broccoli should be bright green and tender-crisp. If the pan seems dry, you can add a tablespoon of water to help steam the vegetables slightly.

Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk and pour it all over everything in the pan.

Thicken the Sauce: Stir everything together continuously for 1-2 minutes. The sauce will bubble and thicken into a beautiful, glossy glaze that coats the chicken and vegetables. This happens quite quickly thanks to the cornflour.

Finish and Serve: Turn off the heat. Stir in the green parts of the spring onions and sprinkle with toasted sesame seeds. Serve immediately over fluffy basmati rice or noodles.