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3 tablespoons honey
1 teaspoon finely grated orange zest
3/4 cup orange juice, preferably fresh
1/3 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons cornstarch
1 tablespoon finely minced peeled fresh ginger
Freshly ground black pepper, to taste
2 pounds skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces (see Recipe Notes below for a tofu alternative)
Kosher or coarse salt
2 tablespoons vegetable oil
4 scallions, white and light green parts, sliced
Hot cooked rice (brown or white) or quinoa, for serving

Whisk together the honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.

Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and sauté until it starts to turn white, 3 minutes. Add the sauce and scallions and cook until 
the sauce thickens and the chicken is cooked through, 3 to 4 minutes more.

Serve over hot rice or quinoa.