Step 1

Whisk together orange juice, zest, chicken broth, soy sauce, honey, rice vinegar, and chili flakes in a medium-sized bowl.

Step 2

Whisk together 2 teaspoons cornstarch with 4 teaspoons water in a small bowl to make a cornstarch slurry.

Step 3

Mince 1 tablespoon garlic and 1 tablespoon ginger. Set aside.

Step 4

Cut the chicken breast into 1-inch cubes. In a medium bowl, combine 1 teaspoon kosher salt, ½ teaspoon pepper, and ½ teaspoon sesame oil.

Step 5

Heat a large saute pan or wok over medium-high heat. Add 2 tablespoons vegetable oil, once hot, add the chicken in a single layer in the pan. Cook without moving for 2 minutes, and then stir and cook for an additional 2 minutes.

Step 6

Add garlic and ginger, stir-fry until fragrant, 30 seconds. Add the sauce to the pan and allow it to simmer and bubble, 1 to 2 minutes. Mix the cornstarch slurry and then gradually add it to the pan, constantly stirring to combine. Cook until the sauce thickens, 1 minute. Season with more salt and pepper as needed.

Step 7

Garnish with sliced green onions and sesame seeds. Serve with your choice of sides like rice and vegetables.