4 boneless skinless chicken breasts, cubed 1/2 c. cornstarch, plus 2 tbsp. 1 c. flour vegetable oil kosher salt Freshly ground black pepper 2 cloves garlic, minced red pepper flakes 1/2 c. chicken broth 2 tbsp. hoisin sauce 3 tbsp. honey 4 tbsp. soy sauce 2 tbsp. lime juice 2 c. broccoli, florets only 2 c. carrots, thinly sliced Sesame seeds, for garnish 2 c. cooked white rice, for serving

In a large bowl, dredge chicken in cornstarch. Shake off excess. Transfer pieces to another large bowl filled with flour and toss to coat again. Shake off any excess and set aside.
Fill a large, deep skillet with 1/2" vegetable oil over medium-high heat. Fry chicken until golden and cooked through, about 10 minutes. Season with salt and pepper, then drain and set aside.
To skillet, add 1 tablespoon vegetable oil. Cook garlic and chili flakes until fragrant, 2 minutes. Add in chicken broth, making sure to scrape up any brown bits with spatula. Pour in hoisin sauce, honey, soy sauce, and lime juice. Add 2 tablespoons cornstarch and stir to incorporate. Let simmer until slightly thickened, 10 minutes.
To sauce, add broccoli and carrots and cook until tender, 5 minutes. Return chicken to skillet and stir to coat. Simmer for 3 more minutes.
Garnish with sesame seeds and serve over rice.