Ginger-Garlic Chicken & Broccoli Stir-Fry

Method

1. Bring the rice, 1½ cups water and the salt to a boil in a covered saucepan, then drop to low and cook 15 minutes. Leave it covered off the heat while you cook the rest.
2. Slice the chicken ¼ inch thick against the grain, then toss with 1 tbsp of the soy sauce, 1 tbsp cornstarch and 1 tbsp water. Let it sit 10 minutes.
3. Whisk the broth, remaining 2 tbsp soy sauce, honey, vinegar, 2 tsp cornstarch, sesame oil and pepper flakes in a small bowl.
4. Heat a deep 12-inch skillet or wok (with a lid) over high until it just starts to smoke, then add 1 tbsp of the oil. Sear half the chicken in a single layer, undisturbed, for 1½ minutes, then stir 1 minute until no pink remains; transfer to a plate and repeat with 1 tbsp oil and the rest of the chicken.
5. Add the last 1 tbsp oil and the broccoli and stir 1 minute, then pour in 3 tbsp water and cover for 2 minutes, until bright green and just tender. Uncover, add the garlic and ginger, and stir 30 seconds.
6. Return the chicken to the pan, re-whisk the sauce and pour it in, and stir 1 minute until glossy and thick and the chicken is 165°F. Top with the scallions and serve over the rice.