Begin by cooking your rice and vegetables: 2 cups of cooked rice and 4 cups of steamed broccoli or green beans.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat.

Add the 2 lbs of cubed boneless, skinless chicken to the pan in a single layer, sauté for about 10 minutes.

In a medium bowl, whisk together 1 tablespoon of toasted sesame oil, 2 cups of orange juice, 1/4 cup of coconut aminos, 3 tablespoons of honey, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1/2 tablespoon of grated fresh ginger, and 1/2 tablespoon of orange zest.

Once the chicken is cooked and golden, remove it from the pan.

Pour the sauce mixture into the same pan, bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Once thickened, return the cooked chicken to the pan and stir well to coat.

To serve, place the chicken over a bed of prepared rice and steamed green veggies.