Directions

• RECIPE, MAKES TWO PORTIONS**
• Cut the broccoli into florets. Heat a large pan on high, throw in a film of water, put in the broccoli and cover to steam for 5 minutes or until just barely fork-tender - make sure you don't run out of water in the bottom of the pan.
• Dump the broccoli into a large bowl and shock it with cold running water to stop it from cooking. Pour out the water, then fill it with enough cold water to let the broccoli soak and set it aside.
• Cut the chicken thighs into big chunks. Season with salt and coat with cornstarch until the pieces no longer feel wet or sticky at all. Heat a clean skillet on high, add a generous film of oil and drop in the chicken pieces. Allow the pieces to form a firm crust before loosening them from the bottom of the pan by nudging them to prevent them from sticking to the pan.
• Stir fry the chicken pieces for at least 8 minutes, and until browned. It's okay if the chicken isn't 100% cooked as it will continue to cook in the sauce and thigh meat is difficult to overcook.
• Meanwhile, peel and finely chop your ginger and garlic together. Wash your hands, then zest your orange separately or on a different cutting board. Once your chicken is browned, add the ginger and garlic.
• Stir the chicken, ginger and garlic for about a minute to soften the pieces, then de-glaze the pan with some soy sauce and rice vinegar, be conservative as you can always add more at the end of cooking. Slice the orange and add the juice to the pan, then add the sugar and stir. When the pan starts looking dry, add the broccoli and stir to incorporate.
• Taste for seasoning, add more soy sauce and rice vinegar if necessary. If the sauce needs thickening, scatter some cornstarch on top of the solids and stir, you shouldn't need to worry about the starch clumping if you stir it in promptly and aggressively until it gelatinizes and thickens.
• Finally, add the chilli flakes and the orange zest without stirring. Turn off the heat and let the mixture cool for a minute before stirring to prevent the zest from going bitter. Taste and make final adjustments if necessary. Transfer to a plate and eat.