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1. In a large bowl, combine the chicken pieces with salt and pepper. Make sure to season them well, as this will enhance the overall flavor of the dish.
2. In a separate small bowl, whisk together the orange juice, soy sauce, honey (or maple syrup), rice vinegar, cornstarch, ginger, garlic, and red pepper flakes (if using). This mixture will serve as our marinade and sauce.
3. Pour half of the marinade over the chicken, ensuring that all pieces are well-coated. Let it marinate for at least 15-30 minutes. If you have more time, marinating for a few hours in the refrigerator will deepen the flavors.
4. Wash and chop the broccoli into bite-sized florets. If you prefer, you can also use frozen broccoli, just make sure to thaw it before using.
5. Slice the bell pepper into thin strips. You can use any color bell pepper you like; I usually go for red or yellow for a pop of color.
6. Peel and thinly slice the carrot. You can use a vegetable peeler to create thin ribbons if you want a fancier presentation.
7. Heat the olive oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the chicken.
8. Add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; you may need to cook the chicken in batches. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. You can check for doneness by cutting a piece in half; it should be white and no longer pink.
9. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. This will allow us to cook the vegetables in the same pan, absorbing all those delicious flavors.
10. In the same skillet, add the broccoli, bell pepper, and carrot. Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp. You want them to retain some crunch for texture.
11. If you find the vegetables are sticking to the pan, you can add a splash of water or a little more olive oil to help them cook without burning.
12. Once the vegetables are cooked to your liking, return the chicken to the skillet.
13. Pour the remaining marinade over the chicken and vegetables. Stir everything together, ensuring that the sauce coats all the ingredients evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
14. Serve the stir-fry hot, garnished with chopped green onions and sesame seeds if desired. Enjoy your delicious Orange Chicken Stir-Fry!

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