Season the chicken with salt and pepper.
In a hot pan add in safflower oil. Cook the chicken for about 8 minutes till the pieces are fully cooked.
Remove the chicken from the pan.
Add in broccoli, onions, mushrooms, peanuts and carrots followed by rice wine vinegar. sauté on high for about 5 minutes. Season lightly with salt and pepper.
After everything has sweated and the bottom of the pan is lightly scraped.
Add in garlic, chicken stock slurry, soy sauce, ginger, sriracha, and hoisin.
Move around the pan and add in chicken.
Let simmer and keep basting the chicken and vegetables with the sauce.
Simmer for about 10 minutes. Serve with white rice.
