First we are going to marinate the Skinless, Boneless Chicken Thigh, cut into 1 1/2-inch pieces (2 pound) with the Baking Soda (2 teaspoon) in a bowl to help help absorb the other flavors. Also add the Fish Sauce (2 teaspoon) and Soy Sauce (1 teaspoon) at this time. After thoroughly mixing, let the bowl rest in a room temperature room for 15 minutes.
Heat a wok on high heat and add Coconut Oil (4 tablespoon) until melted. Stir fry a little bit of chicken at a time (so it can cook evenly) and once finished, transfer to a plate. Repeatedly cook the remaining chicken until all the chicken is done.
In the same wok, cook the Red Onion (2) and stir fry for a few minutes at high heat.
In a bowl of whisk together the Water (1 1/2 cup) add the Corn Starch (3 1/2 tablespoon), Soy Sauce (2 teaspoon), Oyster Sauce (1/4 cup), Brown Sugar (1/2 cup), Apple Cider Vinegar (1/4 cup) the Orange Juice (3/4 cup).
In the pan of red onions, add the Garlic (2 teaspoon) and Broccoli Florets (2 cup). After 2 minutes, add the sauce made from Step 4 until the sauce starts to boil. Finally, add the cooked chicken and let cook for 1 more minute.
Serve warm, with white rice or alone.