Create your marinade. In a large bowl combine soy sauce, beef broth, sriracha, honey, sesame oil and minced garlic. Stir well and set aside.
Cut your chicken into long, thin strips and then in half or thirds to create bite size pieces.
Add the chicken to your marinade. Stir to combine. Cover and refrigerate for at least 30 minutes, but up to 24 hours.
When ready to begin cooking, preheat your oven to 375
Cut broccoli in to bite size florets. Spread evenly on a baking sheet and drizzle with olive oil. Sprinkle salt, pepper, garlic and onion powder. Toss everything together to coat.
Roast broccoli for 10-15 minutes, stirring once.
Remove from oven and spread the chicken over top. Placing back in the oven, cook for an additional 8-10 minutes so the chicken is cooked through and broccoli has finished roasting.
While the chicken and broccoli are in the oven, pour the extra marinade in to a small saucepan with cornstarch. Stir well to combine. Place saucepan on medium-high heat and allow the mixture to come to a boil. Stir frequently. Allow this to boil for 10 minutes. This will kill harmful bacteria and allow the sauce to thicken.
When the chicken and broccoli is done roasting in the oven, remove and pour in to a large bowl. Top with the reduced sauce and stir to combine. Top with green onions, crushed red pepper flakes and white sesame seeds.
Serve over a bowl of rice, with a side salad or on its own.
