Heat a tablespoon of oil in a large pan over medium heat.

Season the chicken pieces with salt and pepper, and add to the pan. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.

In the same pan, add minced garlic and ginger, and cook for 1-2 minutes until fragrant.

In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, and cornstarch until well combined.

Pour the orange sauce into the pan and stir continuously until it thickens and becomes sticky, about 3-4 minutes.

Return the cooked chicken to the pan and toss in the sauce until evenly coated.

Serve the sticky orange chicken over cooked rice and garnish with chopped green onions or sesame seeds, if desired.