Step 1

For the chicken: In a medium bowl, sprinkle the chicken with salt and pepper and toss with the cornstarch to evenly coat. Set aside.

Step 2

For the sauce: In a small bowl, whisk together the orange juice, orange zest, chicken broth, soy sauce, honey, ginger, sesame oil, rice wine vinegar, cornstarch, red pepper flakes, if using, and the garlic.

Step 3

To cook: In a wok or large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the chicken and cook until well-browned. (Resist the urge to constantly move the chicken around, otherwise it will not get that nice golden color we are looking for.) Remove the chicken and repeat with the remaining tablespoon oil and chicken.

Step 4

Add the broccoli to the wok with 1 to 2 tablespoons water and cook until the broccoli is tender and the water has evaporated, a few minutes. Add the chicken back to the wok with the sauce. Cook 3 to 4 minutes, stirring often, until the sauce has thickened. Serve over the rice and garnish with the scallions.