2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1/2 tablespoon cornstarch
1/2 tablespoon sesame oil
1/2 to 1 teaspoon red pepper flakes, or more if desired
1 tablespoon peanut oil, plus more as needed
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
2 tablespoons peeled and chopped fresh ginger
4 cloves garlic, minced
4 green onions, sliced
4 cups broccoli florets, pre-cooked
Hot cooked rice, for serving
In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.