Ingredients for 2 servings:
1. one package frozen chicken tenders (1-pound)
2. 1 large crowns broccoli, cut into 2-inch florets, about 8 ounces
3. kosher salt
4. 1 tablespoon cornstarch
5. 1/4 cup rice wine vinegar
6. 3 tablespoons soy sauce
7. 3 tablespoons honey
8. 1/2 teaspoon red chili pepper flakes
9. 2 tablespoons sesame oil
10. 4 garlic cloves, finely chopped
11. 1 tablespoon plus one teaspoon finely chopped ginger
12. steamed white rice, for serving
13. thinly sliced scallion, for serving
14. 1 tablespoon toasted sesame seeds, for serving

Directions:
1. Preheat oven to 425 degrees F. Place chicken tenders on a rimmed baking sheet and transfer to oven. Bake until very crispy and golden, about 10 minutes beyond recommended bake time on the package. Reduce heat to 200 degrees F to keep tenders warm until ready to serve.
2. Meanwhile, fill a medium pot fit with a steamer insert with 1-inch of water. Place over medium-high heat and when water boils, add broccoli and season with salt. Cover, and steam until broccoli is tender, about 8 minutes. Keep warm.
3. Place cornstarch in a medium bowl. Add rice wine vinegar, soy sauce, honey, chile flakes, and 3 tablespoons water and whisk to combine. Set aside. Place a small skillet over medium heat and add sesame oil. When shimmering, add garlic and ginger and saute until softened, about 2 minutes. Add cornstarch mixture and cook, whisking constantly, until mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and keep warm.
4. Remove chicken tenders from oven and transfer to a large mixing bowl. Add the broccoli, sauce, and toss to coat. Serve with white rice on the side, topped with scallions and toasted sesame seeds.

Enjoy your meal!