4 Green onions, green parts only, sliced at diagonal
Sesame seeds, as garnish
Jasmine Rice for serving (Can sub cauliflower rice)
In a small mixing bowl, combine garlic, ginger, soy sauce, rice wine vinegar, hoisin sauce, sugar, sesame oil, red pepper flakes, salt, and pepper, stir to combine.
Heat 1-2 T vegetable or grapeseed oil in a large non stick skillet or WOK over high heat. When the oil is hot, add onion and broccoli florets and saute for a 2-3 minutes until bright green but still slightly crisp. Transfer to a plate.
Reheat another T of oil in skillet or WOK. When hot, add the chicken and cook until no longer pink. (3-4 minutes)
Add the sauce, broccoli florets, and water chestnuts to skillet and toss to combine. Cook another few minutes.
Taste and season with more salt and pepper if needed. Transfer stir fry to a serving platter, and garnish with sesame seeds and green onions.