Heat a wok over moderately high heat. Add canola oil and once hot add chicken and season lightly with salt and pepper. Cook chicken, tossing occasionally, until it has cooked through, about 5 - 6 minutes.
Transfer to a plate, leaving the little bit of remaining oil behind. Reduce burner to medium heat and return skillet to heat. Add garlic and saute 30 seconds. Remove from heat.
Add in orange juice, 1/4 cup of the chicken broth, the orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar and Sriracha. Season with salt and pepper to taste and return to heat.
In a small bowl stir together cornstarch with remaining 2 Tbsp chicken broth until well blended.
Pour mixture into wok, cook and stir constantly until sauce bubbles and has thickened well. Remove from heat and toss chicken in sauce mixture.
Optionally serve warm with white or brown rice and top with green onions and sesame seeds.
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