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Heat a wok, cast iron, or large nonstick pan. Spray the pan liberally, and cook thinly sliced onions and chicken on medium until chicken is fully cooked. The chicken will take a few minutes depending on thickness and cut style. I did these pretty thinly so they only took about 5-10 minutes. You may have to work in batches depending on the size of your pan.
While chicken and onions cook, heat broccoli according to package.
In a separate bowl, mix soy sauce, red pepper flakes, ginger, and brown sugar.
In a second bowl, whisk together beef broth and cornstarch. When cornstarch is fully combined, add to the bowl with the soy sauce mixture. The sauce should be a pale brown (don’t worry, it’ll get thick and dark).
When chicken and onions are fully cooked, remove the chicken and onions from the pan, and pour in the sauce mixture. Stir the sauce as it comes to a slight boil. You will see the sauce become darker and thicker.
Once the sauce mixture thickens and darkens, add the onions, chicken, and broccoli to the pan to coat.