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Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
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Heat a wok over high heat for several minutes. Add the canola or peanut oil.
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Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
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Quickly stir fry until the chicken is lightly browned, about 4 minutes.
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Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
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Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
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Bring to a boil for one minute. Add the steamed broccoli.
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Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
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Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.