• Zest and juice the oranges. To a medium bowl, add 2 teaspoons orange zest and 1/2 cup orange juice.
• To the bowl, add the soy sauce, brown sugar, rice wine vinegar, crushed red chili flakes (optional) and cornstarch. Whisk together the sauce then set it aside.
• Add the vegetable oil to a large skillet set over medium-high heat. Once the oil is hot, add the chicken and cook, stirring occasionally, for 4 minutes.
• Add the garlic and cook, stirring frequently, for 2 minutes.
• Add the broccoli and cook, stirring frequently, until the broccoli is tender, about 4 minutes. (If the broccoli has been blanched, reduce the cook time to 1 minute.)
• Add the prepared sauce and bring it to a boil until it has thickened and is syrupy in consistency, about 5 minutes. Serve over rice or noodles.

Kelly's Note:

• As an optional additional step, and to ensure the broccoli maintains its bright green color, blanch it in boiling water for 15 seconds then thoroughly drain and dry it. 
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