Cut broccoli florets into bite-size pieces. Remaining stems can be used also by peeling tough outer skin off remaining broccoli, and cutting into bite sized slivers.
Skin, de-bone and defat chicken thighs. Cut into bite-size pieces.
In large wok, heat oil and sesame oil if using. Add grated ginger and garlic at once, and stir fry for 30 seconds or so. Add cut up chicken and stir-fry until browned. Set aside.
Add carrots, broccoli stems (not florets) and onions to the wok and stir-fry for about 3 minutes.
Then add chicken stock, bringing it to a boil. Reduce to a simmer and cover with a lid for about 3 minutes.
Add broccoli florets and cooked chicken back into wok and mix. Cover and simmer for another 10 minutes.
Mix the 1/2 cup water with the starch and keep mixed. When the vegetables are still a little undercooked for your preference, add the starch mixture to the wok and stir well. Bring to a boil.
Serve hot on rice.
If gravy is insufficient to your liking, add more chicken stock and water/starch thickener.
If the gravy is not thick enough to your liking, add more water/starch mixture and cook again.
If you’d like to replace the chicken with beef you can. To tenderize beef, add about 1/2 tsp of baking soda along with some salt to the sliced beef and set aside for about 10 minutes.
If you can use soy, add wheat-free soy sauce to the dish instead of salt. It will have a lot more Asian flavor.