Preparation Steps

• In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, and sesame oil. Toss to coat evenly. Let it marinate for at least 10 minutes.
• While the chicken is marinating, prepare the orange sauce. In a small bowl, whisk together orange juice, rice vinegar, brown sugar, and soy sauce.
• In a separate small bowl, whisk together 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid crowding). Cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from skillet and set aside.
• Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.
• Pour the prepared orange sauce mixture into the skillet. Bring to a simmer, stirring constantly. Once simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring, until the sauce thickens, about 1-2 minutes.
• Return the cooked chicken to the skillet. Toss to coat the chicken evenly with the thickened orange sauce. Cook for another minute to heat through.
• Serve immediately, garnished with sesame seeds and chopped green onions, if desired. This dish is great served over rice.