Prep the produce and chicken: Zest and juice the oranges. Mince the garlic and grate the ginger. Cut the chicken into bite-size pieces and pat dry with paper towels.

Make the orange sauce: In a bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, and honey. Add red pepper flakes or a squeeze of sriracha if you like a kick. Taste and adjust sweetness or salt.

Coat the chicken: Toss the chicken with cornstarch, 1/2 teaspoon salt, and a pinch of pepper until lightly and evenly coated.

Sear the chicken: Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half the chicken in a single layer. Cook 3–4 minutes per side until golden and mostly cooked through. Transfer to a plate and repeat with remaining chicken, adding more oil as needed.

Sauté the vegetables: In the same skillet, add a small splash of oil if the pan looks dry. Add broccoli, bell pepper, and carrot with a pinch of salt. Cook 3–4 minutes, stirring often, until crisp-tender.

Add aromatics: Push the veggies to the edges, add garlic and ginger to the center, and cook 30 seconds until fragrant.

Combine and simmer: Return chicken and any juices to the pan. Pour in the orange sauce. Bring to a simmer and cook 2–4 minutes, stirring, until the sauce thickens and glazes the chicken. If you want it thicker, mix 1 teaspoon cornstarch with 1 teaspoon water and stir in, simmering 30–60 seconds more.

Finish and garnish: Turn off the heat. Stir in half the green onions. Taste and adjust seasoning. Sprinkle with sesame seeds and remaining green onions.

Build the bowls: Add warm brown rice or cauliflower rice to bowls. Top with orange chicken and vegetables. Spoon extra sauce over the rice.