In large wok or skillet, cover broccoli with 2 cups water. Bring to simmer over high heat. Reduce to medium. Cover and cook until vibrant green and tender (1-2 min). Drain. Rinse and dry the skillet.

Whisk together egg white, cornstarch, and salt in large mixing bowl until smooth. Add chicken and toss to combine.

Heat 1 T oil in cleaned skillet over high heat. When hot, add chicken in an even layer. Cook until golden brown on the first side, about 2 minutes. Then stir until chicken is cooked through, about 4 minutes more. Transfer to bowl and set aside.

Add remaining oil. Stir fry peppers and scallion until lightly charred (2 min). Stir in garlic and cook until fragrant (1 min). Add chicken back to the pan, along with tamari, sesame oil, honey and sesame seeds. Simmer until sauce has thickened (2 min). Stir in broccoli and green scallions.

Serve over rice.

If the chicken sticks to the pan, add additional 1/2 c of water or chicken stock to help deglaze the pan.