Begin by cutting 1 lb of boneless, skinless chicken thighs into bite-sized pieces. Place the chicken in a mixing bowl and toss with 1/2 cup of cornstarch until each piece is evenly coated. This will create a crispy exterior once cooked.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer (you may need to do this in batches to avoid overcrowding). Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.
In the same skillet, reduce the heat to medium and add 2 cloves of minced garlic and 1 inch of grated ginger. Sauté for about 30 seconds until fragrant. Then, add 1/2 cup freshly squeezed orange juice, 1/4 cup honey, 1/4 cup low sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes (if using). Stir well and let the sauce simmer for 3-4 minutes until it thickens slightly.
Return the cooked chicken pieces to the skillet with the sauce. Toss everything together gently to coat the chicken evenly. Continue to cook for another 2-3 minutes, allowing the sauce to become sticky and cling beautifully to the chicken.
Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately with steamed rice or your favorite sides.
