Whisk together the liquid aminos, hoisin sauce, rice vinegar, cassava flour/cornstarch, salt, and pepper in a small bowl. Set aside.
Heat the oil over high heat in a large wok or frying pan. Add the diced chicken and stir-fry.until browned, about 5 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the minced garlic, grated ginger, and chopped broccoli. Continue to stir-fry until the broccoli is bright green and just tender after about 3–5 minutes.
Add the chicken back into the pan, along with the sauce mixture. Stir-fry until the sauce has thickened and the chicken is cooked through, about 2-3 minutes.5. Serve over a bed of cooked rice or noodles, and garnish with chopped scallions or sesame seeds, if desired. Enjoy!