In a large bowl, dredge chicken in cornstarch. Shake off excess. Transfer pieces to another large bowl filled with flour and toss to coat again. Shake off any excess and set aside.
Fill a large, deep skillet with about 1/4- 1/2 cup vegetable oil over medium-high heat. Fry chicken until golden and cooked through, about 10 minutes. Season with salt and pepper, then drain and set aside.
To skillet, add 1 tablespoon vegetable oil. Cook garlic and chili flakes until fragrant, 2 minutes. Add in chicken broth, making sure to scrape up any brown bits with spatula. Pour in hoisin sauce, honey, soy sauce, and lime juice.
Remove 3 TBS of liquid and add 2 tablespoons cornstarch and stir to incorporate. Stir back into skillet and let simmer until slightly thickened, 10 minutes.
To sauce, add broccoli and cook until tender, for about, 5 minutes. Return chicken to skillet and stir to coat. Simmer for 3 more minutes.
Serve over rice.
Instant Pot Rice:
Measure 2 cups long grain rice (rinse your rice thoroughly to release some of the starches. Rinse 3-5 times)
Add rinsed rice to Instant Pot.
Pour in 2 cups water with 1 TBS and 1/2 TBS white pepper (or black pepper works too)
Push the rice button and adjust the time if needed to 12 minutes.
When finished, quick release the rice, fluff with fork and you’re ready.
Keep rice on “Keep Warm” until ready to use.