Pat your chicken dry with a paper towel to remove any moisture. Using a sharp knife, cut into bite sized pieces.

Transfer to a large bowl and sprinkle with flour, sea salt and pepper. Toss well to evenly coat all pieces of chicken.

Heat the oil in a large skillet over medium heat. Add the chicken in a single layer and cook until nicely browned on all sides, about 8-10 minutes in total. Set aside on a plate and cover to keep warm.

In that same skillet, add garlic, ginger, and chili, then sauté for 1 minute. Add in the remaining ingredients: orange juice, zest, vinegar, coconut aminos and honey. Whisk to combine and scrape all the brown bits from the bottom of the pan.

Once the sauce starts to simmer and slightly reduce, return your cooked chicken and toss with the orange sauce until heated through.

Garnish with sesame seeds and green onions and serve with brown rice, or cauliflower rice, and steamed broccoli.

Enjoy!