In a large bowl, whisk your egg whites, then mix in the the cornstarch, salt and pepper. Add your bite sized chicken pieces to the bowl and toss to coat all.
Heat 1 tbs of the olive oil in your skillet and when hot, add HALF OF THE CHICKEN to the pan. Cook the chicken, on medium, until golden brown on all sides - about 5-6 minutes, flipping the pieces occasionally. Transfer chicken to a paper towel lined plate and then repeat with the second batch and 1 tbs of remaining oil.
Sauce:
In a small glass, whisk together the cornstarch and 1 tbs of the chicken broth until smooth.
To a small sauce pan, add the toasted sesame oil and heat on medium high. Add in the garlic and ginger and stir until fragrant, about 30 seconds. Then add to it the remaining chicken broth, the honey, soy sauce, rice vinegar. Bring to a boil and then whisk in the cornstarch slurry. Simmer and cook for one minute, mixing constantly. Pour the mixture onto the chicken pieces and toss to coat. Sprinkle with your sesame seeds and scallions and serve with rice and broccoli.
Notes
Tapioca flour or arrowroot powder can be used instead of the cornstarch.