Prep your citrus. Zest 2 oranges and juice enough to get about 1 cup of fresh orange juice. Set aside the zest separately. Fresh juice makes a noticeable difference in flavor.

Whisk the sauce. In a bowl, mix orange juice, half the zest, soy sauce, honey, rice vinegar, garlic, ginger, and a pinch of red pepper flakes if you like heat. In a small cup, stir cornstarch with 2 tablespoons of water to make a slurry. Keep this nearby.

Season the chicken. Pat chicken dry and season with a pinch of salt and black pepper. Dry chicken browns better and cooks more evenly.

Sear the chicken. Heat a large skillet over medium-high. Add oil, then the chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until just cooked through and lightly browned. Transfer to a plate.

Cook the veggies. In the same skillet, add a splash more oil if needed. Toss in broccoli, bell pepper, and snow peas. Stir-fry 3–4 minutes until crisp-tender. Remove to the plate with the chicken.

Build the sauce. Lower heat to medium. Pour the orange sauce into the skillet. When it begins to bubble, whisk in the cornstarch slurry. Simmer 1–2 minutes until glossy and slightly thickened.

Combine and finish. Return chicken and veggies to the skillet. Toss to coat. Stir in remaining orange zest and a tiny drizzle of sesame oil if using. Taste and adjust: add a splash more soy for salt, a squeeze of orange for brightness, or a touch more honey for sweetness.

Cook your base. While the sauce thickens, make your rice or cauliflower rice if you haven’t already. Fluff with a fork.

Portion for meal prep. Divide rice among 4–5 containers. Spoon orange chicken and veggies over top. Sprinkle with green onions and sesame seeds.

Cool, then store. Let containers cool uncovered for 15–20 minutes before sealing to avoid condensation.