Steam Broccoli: Heat a large, hot 12-inch pan over medium-high heat. Add a film of water and the broccoli florets. Cover (loosely) and steam for about 5 minutes until just fork-tender. Remove the broccoli and transfer to a bowl. Shock with cold running water to stop cooking and set aside.

Prepare Chicken: Season the chicken chunks with salt. Coat the chicken pieces with cornstarch until they are not wet or sticky. Heat the pan again with a generous film of avocado oil. Add the chicken pieces to the pan, making sure not to overcrowd. Let them form a crust before nudging to prevent sticking. Stir-fry until golden and crispy.

Prepare Aromatics: While the chicken is cooking, mince the garlic and ginger. Zest the orange and set aside.

Make the Sauce: Once the chicken is cooked, add the minced garlic and ginger. Stir-fry for about a minute. Deglaze the pan with soy sauce, rice vinegar, and orange juice.

Add the granulated sugar and stir well. Return the broccoli to the pan and stir to combine. The moisture from the broccoli will help prevent the sauce from burning. Adjust seasoning with more soy sauce and vinegar if needed. Scatter a bit of cornstarch over the dish and stir aggressively to thicken the sauce.

Finish and Serve: Add red chili flakes and orange zest, then turn off the heat. Give the dish a final stir after cleaning up to prevent the zest from becoming bitter. Serve hot and enjoy!