How to make it

1. In a medium bowl combine 4 tsp. of cornstarch, 3 Tbsp. of Lee Kum Kee Panda Brand Cooking Soy Sauce, 1 tsp. Lee Kum Kee Pure Sesame Oil, 2 tsp. honey and diced chicken. Toss to coat and marinate for 20 minutes. 
2. Heat a large nonstick skillet over medium-high heat. Add 2 Tbsp. of vegetable oil. Remove half of the chicken from the marinade with a slotted spoon and add to the non-stick pan. Cook for 6 minutes until browned and cooked through. Remove the chicken from pan and repeat this process with the remaining chicken and another 1 Tbsp. of vegetable oil. Transfer the cooked chicken to a serving plate.
3. In a bowl, mix together the chicken broth, rice vinegar, and chili paste, remaining 2 Tbsp. of Lee Kum Kee Panda Brand Cooking Soy Sauce, 1 tsp. of Lee Kum Kee Pure Sesame Oil and 3 tsp. of honey.
4. Heat the last Tbsp. of vegetable oil in the same skillet over medium high heat. Add the white parts of scallions, ginger, and Lee Kum Kee Minced Garlic. Cook for 1 minute, until fragrant. 
5. Add sauce mix to the skillet and cook for 2-3 minutes. Add chicken and steamed broccoli to the skillet and stir to combine. 
6. Serve chicken and broccoli, garnished with scallions and sesame seeds over a bed of rice.