Prep the chicken: Pat chicken dry, season with salt and pepper. This helps browning and keeps the meat juicy.

Make the sauce base: In a bowl, whisk orange juice, orange zest, soy sauce, rice vinegar, and honey. Taste and adjust sweetness or salt as needed.

Cook the chicken: Heat 1–2 teaspoons oil in a large nonstick skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes, flip, and cook another 3–4 minutes until just cooked through. Transfer to a plate.

Sauté aromatics: In the same pan, reduce heat to medium. Add a splash of water if the pan is dry. Stir in garlic, ginger, red pepper flakes, and the white parts of the scallions. Cook 30–45 seconds until fragrant.

Build the sauce: Pour in the orange mixture. Bring to a gentle simmer.

Thicken: Stir cornstarch with 1 tablespoon water to make a slurry. Whisk into the simmering sauce. Cook 1–2 minutes until glossy and slightly thick.

Combine: Return chicken (and any juices) to the pan. Stir to coat. Simmer 1–2 minutes to heat through. Off the heat, add sesame oil if using.

Steam your veg and cook your grain: While the sauce thickens, steam broccoli or snap peas until crisp-tender. Reheat cooked brown rice or cook quinoa if needed.

Assemble meal prep bowls: Divide rice/quinoa and veggies among 4 containers. Spoon orange chicken on top. Sprinkle with green scallions and sesame seeds.

Cool before sealing: Let containers sit 15–20 minutes so condensation doesn’t make everything soggy. Then seal.