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Make the Hunan sauce by whisking together the chicken broth, soy sauce, fish sauce, white vinegar, brown sugar, chili paste, and cornstarch, and setting aside.
In a bowl, add the chopped chicken and almond flour and lightly mix together.
Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked, around five minutes. Remove the chicken from the pan.
Add the sesame oil and when hot, add the minced garlic and ginger and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender, around 3 minutes. Add the chicken back to the pan, before adding the Hunan sauce. Let it bubble and thicken for several minutes, before removing it from the heat.