1. Prepare the Chicken and Broccoli: Start by slicing your boneless, skinless chicken breasts into thin, bite-sized pieces, about 1/4 to 1/2 inch thick. This ensures they cook quickly and evenly. Wash your broccoli and cut it into small, uniform florets. Having these ready is crucial for speed.

2. Whisk Together the Sauce: In a small bowl, combine the soy sauce, honey, cornstarch, rice vinegar, grated fresh ginger, minced garlic, and optional red pepper flakes. Whisk until the cornstarch is fully dissolved and the sauce is smooth. This prevents lumps and ensures even thickening later.

3. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until it’s no longer pink and is lightly browned on all sides. Remove the cooked chicken from the skillet and set it aside on a plate. It’s okay if it’s not fully cooked through at this stage, as it will finish cooking with the broccoli.

4. Stir-Fry the Broccoli: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and stir-fry for 3-5 minutes, until they are bright green and crisp-tender. You want them to still have a slight bite, not be mushy. If they start to dry out, you can add a tablespoon or two of water to create steam and help them cook.

5. Combine and Sauce: Return the cooked chicken to the skillet with the broccoli. Give your prepared sauce a quick re-whisk, then pour it over the chicken and broccoli.

6. Thicken the Sauce: Stir constantly for 1-2 minutes as the sauce heats up and thickens, coating all the chicken and broccoli beautifully. The sauce should become glossy and adhere to the ingredients. Once thickened, remove the skillet from the heat immediately to prevent overcooking.

7. Serve Immediately: Your easy 15-minute chicken and broccoli stir-fry is ready! Serve it hot, optionally garnished with sesame seeds, over a bed of cooked rice or noodles.