Marinate the chicken: Whisk sesame oil, egg white, soy sauce, and cornstarch, then toss the chicken until well-coated. Let rest.

Cook the chicken: In a shallow pool of oil, cook pieces until golden. Remove and set aside.

Saute veggies: Add onion, bell pepper, broccoli stems, and garlic to the pot. Cook until soft.

Build the broth: Stir in some broth with soy sauce, hoisin, ginger, cornstarch, and chili paste. Simmer until glossy and aromatic.

Finish the soup: Add remaining broth, broccoli florets, and cook gently. Stir in rice, then add back chicken pieces. Top with scallions.