Shopping list

• Broccoli (1 crown per portion)
• Boneless, skinless chicken thighs (~1 lb per portion)
• Corn starch
• Sesame Oil (optionally use avocado oil)
• Garlic
• Ginger
• Orange
• Rice Vinegar
• Soy Sauce
• Sugar
• Chili Flakes
• Optional: Hoisin Sauce
• Optional: Rice

1. Cut broccoli into florets and rinse. Heat a large stainless steel skillet til hot enough that 1 tbsp water will skitter around in droplets. Add an additional ¼ cup water and the broccoli; cover loosely with large lid or foil and let steam until barely fork tender.
   
   
2. Immediately transfer broccoli to bowl and add cold tap water til full; pour off water and refill bowl with cold tap water. Set broccoli aside.
   
   
3. Cut chicken roughly into 2-inch cubes. Toss with cornstarch until chicken is totally dry to the touch. Get the same skillet back to high heat; add sesame oil to coat bottom of pan.
   
   
4. Drop chicken into skillet by hand rather than scraping from cutting board. This prevents excess cornstarch goopiness. Let sear until golden crust forms on bottom of chicken and it no longer sticks to the bottom of the pan. Stir, then let cook another 2 to 5 minutes or until shrunken and crispy.
   
   
5. Meanwhile, zest and juice the orange(s). Set zest and juice aside. When chicken is mostly done, add soy sauce, and rice wine vinegar, (and optional hoisin) to taste. You may need more than you think, but add slowly and taste-test as you go.
   
   
6. When sauce is almost done, add drained broccoli, orange juice, and red pepper flakes. Stir to coat & combine. Turn off heat. Wait for chicken to cool slightly before adding orange zest and stirring; this prevents bitterness.
   
   
7. Optional: Serve over rice.