Slice the chicken breast lengthwise through the middle to create thinner pieces. Slice the chicken thin and add to a bowl of low sodium soy and sesame oil. Set aside. This can be done a few hours ahead.
Next prep the broccoli by cutting it into small florets. Slice green onions thinly, on a bias. Set both aside.
In a dry pan over medium heat, toast the sesame seeds until golden and fragrant. Set aside.
Make the sauce in a bowl by combining the corn starch, ginger, garlic, siracha, soy, miring, white pepper, sesame oil and honey. Whisk to combine and set aside.
Heat a large Wok over high heat and preheat for about 5 minutes. Add in peanut oil. Add chicken, in batches in a single layer so you don’t crowd the pan. You want to get some color on the chicken with high heat and crowding the pan will lead to steaming it. Cook chicken 1-2 minutes per side, it will finish cooking at the end. Remove and set aside until all batches are finished.
Add a little more peanut oil, then add broccoli to the wok. Stirring over high heat until slightly charred, only 1-2 minutes. Add oyster sauce and chicken stock, cover with a lid for an additional 1-2 minutes to steam broccoli until cooked but still slightly al dente.
Add chicken back into the wok, half of the green onions, add the sauce and stir to combine. The corn starch will enable the sauce to thicken. Cook for another 2 minutes until sauce has thickened, chicken is completely cooked through and everything is coated in the sauce.
Serve over a bowl of Jasmine rice and top with remaining green onions and toasted sesame seeds.