Start by cutting your chicken thighs into bite-sized pieces. This helps them cook evenly and quickly. Season them lightly with salt and pepper.
In a large skillet or wok, heat the canola oil over medium-high heat. Once hot, add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Make sure to stir occasionally to prevent sticking.
Once the chicken is cooked, add the broccoli florets to the pan. Stir to combine, and cook for an additional 3-4 minutes until the broccoli is bright green and tender-crisp.
In a bowl, whisk together the fresh orange juice, orange zest, low sodium soy sauce, rice vinegar, brown sugar, sesame oil, chili garlic sauce, minced garlic, and grated ginger.
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this to the orange sauce mixture, stirring well.
Pour the sauce over the chicken and broccoli in the skillet. Stir to coat everything evenly and let it simmer for a few minutes until the sauce thickens slightly.
Once everything is well combined and heated through, remove the skillet from the heat. Serve your Healthier One Pan Orange Chicken and Broccoli hot, garnished with sesame seeds and red pepper flakes for an extra kick!
