In a small bowl, whisk together chicken stock, coconut aminos, salt, pepper, pepper flakes, and tapioca starch. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add the ginger and garlic and heat for one minute.
Add the onions and cook for 3 minutes, stirring occasionally.
Add the bell pepper and cook for an additional 2 minutes.
Push vegetables to the side of the pan, and add the chicken strips. Cook stirring occasionally until cooked through and no longer pink.
Add the broccoli and carrots to the pan, stir to combine.
Pour in the sauce mixture and stir to combine. Bring sauce to a boil, and removed from heat.
Serve with rice, and sprinkle with sesame oil and seeds.