Instructions

• In a small bowl, whisk together all orange sauce ingredients: 1 cup fresh orange juice, zest of one orange, 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1–2 teaspoons chili garlic sauce (to taste), 3–4 garlic cloves (pressed or finely minced), 1 tablespoon grated ginger root, and 1 tablespoon cornstarch. Whisk until the cornstarch is fully dissolved and the mixture is smooth. Set the sauce aside.
• Heat 1 tablespoon canola oil in a large sauté pan over medium-high heat until hot.
• Add the 1 pound bite-sized chicken thigh pieces to the pan in a single layer. Season the chicken with salt and pepper.
• Let the chicken cook undisturbed for a few minutes, until the bottoms start to brown. Turn the pieces, brown the other side, then stir and continue cooking until the chicken is cooked through, about 8–10 minutes total.
• Add 4–6 cups broccoli florets to the pan. Cover the pan with a lid and steam the broccoli until it is bright green and tender-crisp, about 3–4 minutes.
• Remove the lid, pour the reserved orange sauce into the pan, and stir so the chicken and broccoli are completely coated.
• Bring the mixture to a simmer and cook, stirring occasionally, for 2–3 minutes, until the sauce thickens and becomes glossy.
• Taste and adjust seasoning with additional salt, pepper, or more chili garlic sauce if desired.
• Serve immediately over rice or cauliflower rice. Garnish with sesame seeds and red pepper flakes if desired.