First, mix the Boneless, Skinless Chicken Breast (2 pound) [diced] and Corn Starch (2 tablespoon) [divided] in a bowl so that the chicken gets coated.

Heat Sesame Oil (1 tablespoon) [divided] in a large skillet and brown the outside of the chicken evenly for just a couple of minutes. It does not need to be cooked through at this time. Then transfer the chicken to a slow cooker.

Mix the remaining Corn Starch (2 tablespoon) [divided] with the Water (1/2 cup) to create a slurry and pour it into the slow cooker with the chicken. Add the Garlic (3 clove) [minced], Low-Sodium Soy Sauce (1/2 cup), Honey (6 tablespoon), Sesame Oil (1 tablespoon) [divided], and Rice Vinegar (6 tablespoon). Stir it all together and turn the heat to low. Seal the slow cooker and let it all cook for 3 hours.

When the 3 hours are up, add the Broccoli (1 head) and the final bit of Corn Starch (1/4 tablespoon) [divided] to thicken it all more. Seal the slow cooker again and let it all cook for another hour to hour and a half.

Stir in the Sesame Seeds (2 tablespoon) at the end just so they get fragrant. Serve it immediately with rice and extra sesame seeds on top for an easy meal that will be even better than your favorite takeout! Enjoy!