1 pound Skinless, Boneless Chicken Breasts, cut into 1-inch pieces
3 tablespoons plus 1 tsp. Cornstarch, divided
¼ cup Canola Oil, divided
⅓ cup fresh Orange Juice
2 tablespoons lower-sodium Soy Sauce
2 tablespoons Rice Vinegar
1 teaspoon Honey
½ teaspoon Crushed Red Pepper
2 tablespoons Sesame Oil, divided
4 (4-oz. ) Baby Bok Choy, trimmed and halved lengthwise
¼ cup Water
1/4 teaspoon Kosher Salt
1½ tablespoons minced peeled fresh Ginger
3 large Garlic Cloves, minced
1 tablespoon Sesame Seeds, toasted
2 tablespoons sliced Red Fresno Chile
Toss chicken with 3 tablespoons cornstarch; shake off excess. Heat 3 tablespoons canola oil in a large nonstick skillet over high. Add chicken; cook until browned, about 8 minutes. Set aside; wipe skillet clean.
Combine orange juice, soy sauce, vinegar, honey, red pepper, and remaining 1 teaspoon cornstarch; set aside. Heat skillet over medium; add 1 tablespoon sesame oil and half of bok choy; cook until browned. Remove from skillet; repeat with remaining 1 tablespoon sesame oil and bok choy. Return all bok choy to skillet. Reduce heat to low; add ¼ cup water. Cover and cook until tender, about 2 minutes. Sprinkle with salt. Set aside.
Add ginger, garlic, and remaining 1 tablespoon canola oil to skillet; cook over medium 2 minutes. Add orange juice mixture; cook until thickened. Stir in chicken. Divide among 4 plates; sprinkle with sesame seeds and chile, and serve with bok choy.