In large bowl, add orange juice, honey, tamari sauce, rice wine vinegar, sesame oil, garlic, ginger, black pepper, orange zest, red pepper flakes and 3 tablespoon cornstarch and whisk until combined. Set aside.
Season chicken with salt and pepper and mix ¼ cup cornstarch thoroughly so chicken is coated. Heat 2 tablespoon vegetable oil in large saute pan or wok over medium-high heat. Cook half of the chicken for about 6 minutes or until golden brown, stirring occasionally. Remove chicken and repeat with the other half of the chicken. Remove rest of chicken and set aside.
Add 1 tablespoon vegetable oil to large saute pan and add the sauce. Let the sauce come to a boil, then boil for an additional minute until it starts to thicken. Add chicken back to pan and coat with sauce. Remove from heat. Serve over rice and garnish with green onions and toasted sesame seeds.
Use fresh oranges to make the orange juice as it tastes better and doesn't have added ingredients.
Use quality local honey as it is healthier for you and tastes better.
Be consistent with the size you cut the chicken so it cooks evenly.
Don't skip tossing the chicken in the cornstarch as it gives added texture and helps thicken the orange sauce.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Cook the chicken in batches so you don't overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.