Step 1: Preheat your oven to 400°F (200°C). On a baking sheet, toss the broccoli florets with olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly crispy.
Step 2: In a large mixing bowl, combine the chicken with orange zest, orange juice, honey, soy sauce, ginger, garlic, and a pinch of salt and pepper. Marinate for at least 15 minutes.
Step 3: In a separate bowl, mix Panko breadcrumbs with salt and pepper for coating the chicken.
Step 4: In a large skillet or wok over medium heat, add the marinated chicken and cook for 5-7 minutes until cooked through.
Step 5: Whisk together water and cornstarch until smooth. Pour into the skillet and bring to a gentle simmer, stirring until the sauce thickens, about 2-3 minutes. Add red pepper flakes if desired.
Step 6: Gently fold in the roasted broccoli and chopped green onions. Serve over brown rice or quinoa.
