Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup orange juice, preferably fresh
2 tablespoons soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
2 garlic cloves, minced
3 tablespoons cornstarch
2 tablespoons water
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
1 teaspoon sesame seeds (optional)
Salt and black pepper to taste

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Pat chicken pieces dry and season lightly with salt and pepper.
Toss chicken in a shallow bowl with cornstarch until evenly coated.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Add chicken in a single layer and sear until golden and cooked through, about 3 to 4 minutes per side.
Meanwhile, whisk together orange juice, soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl.
Stir cornstarch and water into the sauce mixture until smooth.
Pour sauce into the skillet with the chicken and bring to a simmer, stirring to coat.
Cook until sauce thickens and becomes glossy, about 2 minutes.
Stir in toasted sesame oil and remove from heat.
Garnish with sliced green onions and sesame seeds before serving.

Use chicken thighs for juicier results and make sure the pan is hot for crispy coating.