For the sauce – ▢¾ cup (185 ml) chicken broth – ▢⅓ cup (75 ml) soy sauce or tamari (gluten-free) – ▢3 tablespoons (45 ml) mirin – ▢2 tablespoons (30 g) cornstarch – ▢1 – 2 tablespoons (30 ml) sriracha sauce, to taste – ▢1 tablespoon (15 g) granulated sugar or honey – ▢2 tablespoons (15 ml) toasted sesame oil Stir-fry – ▢4 cups (285 g) broccoli florets and tender light green stem, about 1 bunch – ▢2 tablespoons (30 ml) high-heat vegetable oil, such as canola or avocado – ▢1 ½ pounds (750 g) boneless chicken thigh or breast, cut into bite-size chunk – ▢2 tablespoons (30 g) grated or pressed garlic – ▢2 teaspoons grated fresh ginger – ▢1 green onion, sliced thin on the diagonal – ▢1 tablespoon (9 g) brown or white sesame seed