"This tasty Asian-inspired dish is quick and easy to prepare, and my whole family liked it. Add more or less pepper flakes and ginger, to make this more or less spicy, if desired. Left-over, cooked chicken can be used to save about 10 minutes of cooking time. Use gluten-free soy sauce to make this recipe gluten-free."
Start heating the water for the rice sticks, and prepare per package directions.
Heat the oil in a large skillet over high heat: Add the chicken pieces and sauté, stirring every few minutes, until cooked through, about 10 minutes.
While the chicken is cooking, mix the soy sauce, orange juice, vinegar, brown sugar, sesame oil, red pepper flakes and corn starch together in a small bowl, and set aside.
Transfer the cooked chicken to a bowl or plate.
Add the garlic, ginger, green onions, broccoli and carrots to the skillet, along with a little more oil, if needed, and sauté over medium-high heat, stirring every few minutes, for about 5 minutes.
Return the chicken to the skillet.
Re-mix the sauce, then pour it over the chicken and broccoli.
Stir to coat the chicken and broccoli with sauce, then cover and continue cooking for 5 minutes to soften the broccoli a bit and thicken the sauce. Add the peanuts or carrots within the last minute or two.