• 4 chicken breast halves, boneless and skinless, cut into 1-inch cubes
• 1 teaspoon Chinese five spice powder
• 2 tablespoons Soy sauce
• 1 tablespoon rice wine vinegar
• 1 can mandarin oranges, drained (reserve liquid) (15-ounce can)
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 2 teaspoons minced fresh ginger
• 2 cups broccoli florets
• 1/4 cup sliced scallions, divided
• 2 tablespoons fresh chopped cilantro

In a bowl, toss chicken breast cubes with the five-spice powder.

Combine soy sauce, vinegar, reserved orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch in a small bowl.  Reserve.

Heat a large saute pan or wok over high heat and add the oils.  Heat until just smoking.  Add ginger and chicken cubes and toss until browned, about 5 minutes.  Remove chicken from pan and place in bowl.  To same pan, add broccoli and toss until bright green and crisp tender, about 6-8 minutes.

Return chicken to pan.  Add 3 tablespoons sliced scallions and sauce.  Stir until sauce begins to thicken, about 3 minutes.  Add oranges and heat through.
Serve over steamed rice.  Garnish with remaining tablespoon scallions and cilantro.

Source: ChickenEveryMonth