Chicken and broccoli stir-fry with sweet sauce

Ingredients:

• 450 g boneless, skinless chicken thighs, cut into 1.5 cm pieces
• 4 cups blanched broccoli florets
• 2 tablespoons soy sauce
• 1 tbsp. orange juice
• 1 tbsp light brown sugar
• 1 tbsp. l. rice wine vinegar
• 1/2 tbsp cornstarch
• 1/2 tbsp. l. sesame oil
• 1/2 - 1 tsp red pepper flakes, or more if desired
• 1 tbsp refined peanut oil, plus more if needed
• 2 tablespoons peeled and chopped fresh ginger
• 4 crushed cloves of garlic
• 4 green onions, sliced ​​into rings
• Hot boiled rice, for serving

Preparation:

1. In a small bowl, combine soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil, and red pepper flakes.
2. Place the wok over medium-high heat and coat with a tablespoon of peanut oil. When the oil shimmers, add half of the chicken pieces.
   
   Stir-fry, stirring constantly, until cooked through, 3-4 minutes. Transfer to a plate and repeat with the remaining chicken.
3. Pour more peanut oil into the hot wok so that it completely covers the bottom.
   
   Add ginger, garlic, and green onions and cook until softened, about 1 minute. Return the chicken to the wok along with the broccoli and heat through, stirring.
   
   Pour in the prepared sauce and simmer, stirring, until the sauce thickens and comes to a boil, about 45 seconds. Transfer to a serving bowl and serve with rice.