Pat's Broccoli and Chicken Stir-Fry

Ingredients

• 4 cups broccoli florets pre-cooked
• 4 servings rice hot cooked for serving
• 0.5 tablespoon cornstarch 
• 2 tablespoons ginger fresh peeled chopped
• 4 cloves garlic minced
• 4  green onions sliced
• 1 tablespoon brown sugar light
• 1 tablespoon orange juice 
• 1 tablespoon vegetable oil; peanut oil preferred as needed plus more
• 0.5 teaspoon pepper flakes red
• 1 tablespoon rice wine vinegar 
• 0.5 tablespoon sesame oil 
• 1 pound chicken thighs boneless skinless cut into 1/2-inch pieces
• 2 tablespoons soya sauce 

Equipment

• bowl
• whisk
• wok

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Transfer to a plate and repeat the process with the remaining chicken thighs.
5. Add enough peanut oil to the hot wok to coat the bottom.
6. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute.
7. Add the chicken back to the wok along with the broccoli florets and stir to warm through.
8. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds.
9. Transfer to a serving bowl and serve with rice.