Preparation

1. Place pieces of chicken into a medium size bowl. Sprinkle with 1 teaspoon cornstarch and stir to coat. Add 1 tablespoon low sodium soy sauce or tamari (for gluten free) and 1 tablespoon dry sherry or Chinese rice wine, if desired. Add pepper and stir well to coat chicken. Set aside while getting other ingredients ready. This step can be done up to 8 hours ahead of time - just cover and refrigerate until ready to use.
2. In a smaller bowl, combine chicken stock, 2 teaspoons cornstarch, honey (or brown sugar), 1 tablespoon low sodium soy sauce or tamari, sesame oil and red chili pepper flakes. Stir well to dissolve the cornstarch and honey. Set sauce aside.
3. Warm a large skillet over medium heat. Add the sesame seeds and toast them until light golden - this happens very quickly so watch carefully. Remove toasted seeds from skillet and set aside.
4. Return same skillet to medium heat and add 1 tablespoon of the avocado oil (or your favorite cooking oil that can take a fairly hight heat). Add the sliced onion and broccoli florets and cook, stirring often for approximately 7-10 minutes or until veggies are crisp/tender. Transfer the veggies to a plate or bowl and set aside.
5. Return skillet to medium high heat and add the other tablespoon of oil. Add the seasoned chicken pieces to the pan in a single layer. Let it sit undisturbed for a minute or 2 to get a little browned, then stir fry for another 5-7 minutes or until nicely golden brown.
6. Stir in ginger and garlic and cook an additional minute. Give the sauce a quick stir in case there was any settling of the cornstarch. Pour the sauce over the chicken, stir well scraping up any little browned bit from the bottom of the pan and simmer for 2-3 minutes or until sauce has thickened.
7. Return the cooked veggies to the chicken and the sauce in the skillet, stir well to coat with the sauce and continue to stir until heated through. Sprinkle with reserved toasted sesame seeds and serve with hot rice or noodles if desired.