Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat both oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Drain on a plate lined with paper towels, and cover.

Wipe out the skillet, and add the reserved sauce. Bring to a boil over medium-high heat. Whisk together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Corsely chop the garlic clove. Remove seeds for the habanero pepper and corsely chop. Crush together the garlic and habanero thoroughly.

Heat oil in skillet and fry crushed garlic and habanero until the edges of the garlic begins to get brown. Add the brocoli and stir, add water, salt and cover. Let simmer until tender.

Serve with Asian style sticky rice and enjoy.

Be careful when frying garlic and hananero as the aroma is very pungent.

If you are not use to spicey food begin with only 1/2 or 1/4 of an habanero. I am from Belize and we are use to very spicy foods.