In a large skillet, heat the sesame oil over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through.
Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red pepper flakes (if using). Pour the sauce over the chicken mixture.
Stir in the chopped scallions and water chestnuts. Cook for another 2-3 minutes, or until the sauce has thickened slightly.
Serve hot with rice or noodles.
Notes
This recipe is highly adaptable. Feel free to add other vegetables like bell peppers, snow peas, or mushrooms. Adjust the spice level to your preference.