In a medium saucepan, combine rice, water, and ½ tsp salt. Let mixture come to a boil and then reduce to a simmer and cover. Let simmer until all the water has been absorbed and the rice is nice and fluffy, about 15-20 minutes.
In a small bowl, combine honey, soy sauce, sesame seeds, sesame oil and garlic and stir together.
In a large mixing bowl, whisk together egg whites and cornstarch. Add in cubed chicken ¼ tsp salt, and pepper and toss to completely coat chicken.
In a large skillet, heat vegetable oil over medium heat and add the chicken. Cook for about 8 minutes, until it’s cooked through and golden.
Add the sauce and scallions to the skillet and toss to make sure the chicken is coated with the sauce.
While chicken is cooking, heat a large pot of water and remaining tsp salt until boiling. Add broccoli florets to pot and cook uncovered for 2-3 minutes until bright green and tender. Drain into a colander.
Serve chicken and broccoli over rice. Make sure to pour on any sauce left in the pan and sprinkle with red pepper flakes, if desired.