In a small bowl, mix together soy sauce, oyster sauce, honey, cornstarch, red pepper flakes, and chicken broth until smooth. Set this stir-fry sauce aside.
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add chicken pieces and cook for 4-5 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
Add the remaining tablespoon of canola oil to the same pan. Add sliced onions and cook for 2 minutes until they begin to soften.
Add minced ginger and garlic to the onions and stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Add broccoli florets to the pan and stir-fry for 3-4 minutes until bright green and beginning to soften but still crisp.
Return the cooked chicken to the pan with the vegetables.
Give your sauce a quick stir (as the cornstarch may have settled), then pour it over the chicken and broccoli mixture.
Stir continuously as the sauce thickens, about 2 minutes, ensuring all pieces are well coated.
Drizzle with sesame oil and toss to combine.
Garnish with sesame seeds and sliced green onions if desired.
Serve hot over steamed rice or noodles.