3Tablespoons sriracha(Or gochujang, if you have it)
1Tablespoon minced ginger
1Tablespoon Minced garlic
1Tablespoon toasted sesame seeds
1Teaspoon black pepper
Cook chicken in your favorite method (grilled on medium high for 10-12 minutes, baked/air fried in a 450 deg F oven for 15 minutes, or in cubes sautéed in a pan for 7-8 minutes ) until 165 deg F.
As chicken cooks, prepare sauce. In medium saucepan, combine the zest of one orange, cornstarch (premixed in the orange juice), OJ, honey, soy, sriracha, garlic, ginger, and black pepper. Bring to a simmer over medium heat or until thick. Let simmer for 2 minutes on low heat as you cube the cooked chicken into bitesize pieces. Add chicken to sauce, stir to coat. Serve over roasted veggies, topped with sesame seeds.
*Note: if your oranges are more sweet than sour, put in a splash of rice wine/apple cider/white wine vinegar, or even some lemon juice.