Make the sauce: In a small saucepan, heat 2 1/2 tsp toasted sesame oil over medium heat. Add 1 Tbsp finely minced garlic and 1 Tbsp finely minced, peeled fresh ginger; sauté about 30 seconds until fragrant (do not let brown).

Stir in 1/4 cup of the low-sodium chicken broth, 1/3 cup honey, 2 1/2 Tbsp soy sauce, and 1 tsp rice vinegar. Bring the mixture to a boil.

In a liquid measuring cup, whisk the remaining 1/4 cup chicken broth with 1 Tbsp cornstarch until smooth. Pour this slurry into the simmering sauce, stir constantly, and allow the sauce to boil for 1 minute until thickened. Remove from heat and set aside.

Prepare the chicken coating: In a medium bowl, whisk together 1/4 cup cornstarch, 2 large egg whites, 1/4 tsp salt, and 1/4 tsp white or black pepper until well blended and slightly frothy. Add 1 1/2 lbs diced chicken breasts and toss to coat evenly.

Cook the chicken (first batch): Heat 1 1/2 Tbsp extra-light olive oil or vegetable oil in a 10-inch nonstick skillet over medium-high heat. Add about half the coated chicken in a single layer (do not overcrowd); tilt the pan as needed to distribute oil. Cook, turning pieces occasionally, until golden on the outside and cooked through, about 7 minutes (reduce heat to medium if browning too quickly). Transfer cooked chicken to a plate.

Cook the chicken (second batch): Add the remaining 1 1/2 Tbsp oil to the skillet and cook the remaining chicken the same way; transfer to the plate with the first batch when done.

Combine and finish: Return all cooked chicken to the skillet, pour the reserved sauce over the chicken, and toss to coat and heat through for 1–2 minutes.

Garnish and serve: Sprinkle with 1 Tbsp white sesame seeds and 3 sliced green onions. Serve warm.