Instructions

• In a large bowl or zip-top bag, add the diced chicken and the cornstarch. Toss or shake until the chicken is evenly coated. Lift the coated pieces out, letting any loose cornstarch fall back into the bowl or bag, and discard that excess cornstarch—do not add it to the skillet.
• Heat a large skillet over medium heat. Add the toasted sesame oil and olive oil and warm until the oil shimmers but is not smoking.
• Add the coated chicken pieces to the skillet in a single layer as much as possible.
• Pour in the juice from the two oranges, the lite soy sauce, and the honey. Stir gently to combine the sauce with the chicken.
• Cook over medium heat, stirring frequently and flipping pieces as needed so they brown evenly and the sauce cooks with the chicken. Continue cooking until the chicken is cooked through (no pink in the center) and the sauce has thickened and coats the chicken. If the sauce thickens or tightens before the chicken is done, add additional orange juice as needed to loosen it and continue stirring.
• Remove from heat, evenly sprinkle the diced green onions over the chicken, and serve immediately.