2 medium oranges
1/2 cup low-sodium soy sauce
1/4 cup packed light brown sugar
1/4 cup rice wine vinegar
1/2 teaspoon crushed red chili flakes (optional)
1 Tablespoon cornstarch
2 Tablespoons vegetable oil
2 pounds boneless, skinless chicken thighs, diced
1 Tablespoon minced garlic
4 cups broccoli florets
Zest and juice the oranges. To a medium bowl, add 2 teaspoons orange zest and 1/2 cup orange juice. To the bowl, add the soy sauce, brown sugar, rice wine vinegar, crushed red chili flakes (optional) and cornstarch. Whisk together the sauce then set it aside. Add the vegetable oil to a large skillet set over medium-high heat. Once the oil is hot, add the chicken and cook, stirring occasionally, for 4 minutes. Add the garlic and cook, stirring frequently, for 2 minutes. Add the broccoli and cook, stirring frequently, until the broccoli is tender, about 4 minutes. (If the broccoli has been blanched, reduce the cook time to 1 minute.) Add the prepared sauce and bring it to a boil until it has thickened and is syrupy in consistency, about 5 minutes. Serve over rice or noodles.