Add garlic and ginger, stir fry for one minute until fragrant.
In a separate bowl whisk tamari, maple, arrowroot, stock and sesame oil and set aside.
Add chicken to the onions in pan and cook for a few minutes.
Add broccoli.
Pour sauce over chicken and broccoli and cook until bubbly. You may need to add more stock, or water to thin the sauce. Broccoli should stay crisp but should be cooked through and chicken should be opaque, not pink inside.
Season with sesame oil and chili flakes, if desired.
Recipe Notes
Use any combination of vegetables and proteins you have on hand. I often add mushrooms, peppers, baby corn and bean sprouts.