Pat chicken breasts completely dry with paper towels before seasoning to remove surface moisture, allowing the sesame coating to adhere better and achieve a golden, crispy exterior on the sheet pan.

Cut broccoli florets to roughly the same size and thickness so they roast evenly; smaller pieces cook faster than larger ones, preventing some from burning while others remain undercooked.

Lightly toast the sesame seeds in a dry skillet just before serving to amplify their nutty flavor and create a more vibrant finishing touch than raw seeds.

Let your cornstarch slurry and sauce come to room temperature before tossing with hot chicken and broccoli to prevent the sesame oil from breaking down and losing its delicate toasted aroma.

Space chicken breasts and broccoli in a single layer without crowding the sheet pan to allow heat to circulate evenly; cook in batches if needed rather than overcrowding, ensuring crispy textures instead of steamed results.