Pound the chicken to about 1/2 inch thick and cut into 1 inch cubes.
Toss with the salt and pepper.
Heat a non-stick skillet with the sesame oil and add in the garlic, ginger, green onion and seasoned chicken.
Saute everything together over medium heat, then let the chicken cook on each side for 2-3 minutes or until golden brown and mostly cooked through.
Transfer what's in the pan to a place and set aside.
To the same pan, add in the chopped pepper and broccoli. Add a touch more oil if needed, it will depend on your pan.
Saute for about 5 minutes or until fork tender.
While they are sauting, whisk together the cornstarch and water in a small dish until no clumps remain.
Whisk together all sauce ingredients, then add in the cornstarch slurry.
When the veggies are done, add the chicken back to the pan.
Pour in the sauce and let everything simmer until the sauce is thick, about a few minutes.
Cut the chicken to make sure it is completely cooked through.
Serve over rice and top with red pepper flakes and the remaining green onion. Enjoy!