1 1/2 cups quick-cooking white rice
1 3/4 teaspoons kosher salt, divided, plus more
8 cups broccoli florets
6 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
2 pounds boneless skinless chicken thighs, breasts, or a mix, trimmed, patted dry, cut into 1 1/2" chunks
4 tablespoons vegetable oil, divided
5 tablespoons honey
4 tablespoons low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon Sriracha
1 large clove garlic, finely grated
1 teaspoon finely grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds, divided
2 scallions, thinly sliced