Heat a large skillet over medium-high heat with the olive oil and HALF of the sesame oil.
Add the chicken cubes and salt and pepper to taste. Sear the chicken, stirring and moving around for 5 minutes until chicken is light golden in color.
Add the broccoli to the skillet and cook, stirring occasionally for about 3 minutes until the broccoli is bright green.
While the broccoli is cooking, whisk together the remaining sesame oil, soy sauce, honey, sriracha, water, and corn starch in a small bowl.
Reduce the stove heat to medium-low and pour the sauce over the chicken and broccoli. Simmer for 3 minutes, until sauce has thickened.
Serve immediately with rice, or cauliflower rice.
NOTE: The sriracha for this recipe is optional, but, it adds great flavor and does not make the chicken too hot. If you do not have sriracha, you can add hot sauce or red pepper flakes to taste.NOTE: This recipe can be prepped ahead and stored in airtight containers in the refrigerator for up to 5 days.