1-First, prepare the sauce by whisking together the ingredients in a bowl. This sets the stage for that irresistible tangy flavor that makes healthy orange chicken so appealing.

2-Whisk together 2 teaspoons freshly grated orange zest, ½ cup freshly squeezed orange juice, ⅓ cup tightly packed brown sugar, 2 tablespoons rice vinegar, 3 tablespoons soy sauce, 2 teaspoons Sriracha, 1 teaspoon ground ginger, 1 teaspoon garlic powder, and the mixture of 2 teaspoons cornstarch dissolved in 1 tablespoon water until smooth.

3-Towel dry the 1 ½ pounds of boneless, skinless chicken thighs to remove moisture and cut into bite-size pieces. This step helps with browning and keeps the meat tender, which is perfect for busy parents rushing through dinner prep.

4-Heat 2 teaspoons olive or canola oil in a large nonstick pan over high heat until hot. Add the chicken pieces and ¼ teaspoon kosher salt, then cook and stir until the chicken is just cooked through, about 3-4 minutes. Transfer the chicken to a bowl and cover to keep warm, ensuring it stays juicy for your meal.

5-In the same pan, add the orange sauce mixture and cook over medium heat, stirring, until thickened, about 30 seconds. Return the chicken and any juices to the pan, and toss to coat with the sauce for even flavor distribution.

6-Serve immediately over cooked rice, if desired, and garnish with the 2 stalks of thinly sliced scallions. You can add extra Sriracha on the side for a kick, and leftovers can be refrigerated for several days, making it great for meal prep.