In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, and sesame oil. Reserve.

Set a wok medium-high heat and coat with 1 Tbsp of the peanut oil. When the oil shimmers, add about half the chicken. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken.

Add another Tbsp peanut oil to the hot wok to coat the bottom. Add the ginger, garlic, andgreen onions and stir-fry until fragrant, about 1 minute. Add the chicken back to the wok along withthe broccoli florets and carrots and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.