Prep the chicken: Pat the chicken dry with paper towels. Season lightly with salt and black pepper. Toss with 2 tablespoons cornstarch until evenly coated. Set aside while you make the sauce.

Make the sauce base: In a small bowl, combine orange zest, orange juice, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes if using. Whisk well. Taste and adjust sweetness or salt to your liking.

Prepare the slurry: In another small bowl, mix 1 teaspoon cornstarch with 1/4 cup water until smooth. This will thicken the sauce at the end.

Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed). Cook 4–6 minutes, turning once, until browned and cooked through. Transfer to a plate.

Deglaze the pan: Lower the heat to medium. If the pan looks dry, add a splash of water and scrape up any browned bits with a spatula—those add flavor.

Add the sauce: Pour the sauce base into the skillet. Bring to a gentle simmer for 1–2 minutes, stirring so the garlic and ginger don’t stick.

Thicken: Stir the cornstarch slurry, then slowly pour it into the simmering sauce while stirring. Cook 1–2 minutes until the sauce turns glossy and lightly thickened.

Finish the dish: Return the chicken and its juices to the pan. Toss to coat and simmer another minute so the flavor melds. If the sauce gets too thick, add a splash of water to loosen.

Taste and adjust: Add a pinch of salt, a squeeze of extra orange juice, or a drizzle more honey if you prefer sweeter. Balance is key here.

Serve: Spoon over steamed rice or greens. Garnish with green onions, sesame seeds, and a little extra orange zest for a fresh pop.