Marinate chicken by combining bite-sized pieces of chicken breast with low sodium soy sauce, sea salt, and cornstarch in a mixing bowl and let it marinate for at least 10 minutes.

Heat a large skillet over medium-high heat and add canola oil until shimmering. Add the marinated chicken in a single layer, sauté for about 5–7 minutes until golden brown and fully cooked.

Push the chicken to one side of the skillet and add the diced red bell pepper, grated ginger, and minced garlic. Stir-fry for 2–3 minutes until fragrant.

Mix in the sliced water chestnuts and pour in the hoisin sauce, toasted sesame oil, rice vinegar, and brown sugar. Stir everything together and cook for another 2 minutes.

To thicken the sauce, whisk together a small amount of cornstarch with water and stir it into the skillet for about 2 minutes.

Remove from heat and transfer to a serving dish. Garnish with sliced green onions and serve immediately.