In a small bowl, combine cornstarch and water, stir until all the lumps are gone.
Add soy sauce, chicken broth, ginger, coconut sugar, sesame oil and red pepper flakes, into the slurry mixture and mix until well combined. Set aside.
Heat coconut oil in a skillet over medium-high heat. Add the chicken and cook for 2-3 minutes on each side or until the pink is gone and the chicken in opaque. Remove from pan and set aside.
In the same pan, add onions, garlic and green onions; cook for a couple minutes, stirring frequently. Add broccoli along with a splash of water, pop on a lid (if you have one) and cook for 2-3 minutes or until the broccoli has turned vibrant green.
Remove cover from the pan and add in chicken and sauce. Cook until sauce starts to thicken, about 3-5 minutes.
Serve over brown rice, cauliflower rice, or zoodles and enjoy!