Orange Chicken

Adapted from Creole Contessa [1]

For the sauce:
1 cup tomato sauce
3 ounces orange juice
3 ounces chicken stock
1/4 cup brown sugar
2 teaspoons sriracha
1 tablespoon soy sauce
1 teaspoon chili garlic paste [2]
1/4 teaspoon black pepper

For the chicken:
4 boneless, skinless chicken breasts, cut into 1/2-inch chunks
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons creole seasoning
1 teaspoon chili powder
3/4 cups flour
2 tablespoons cornstarch
4 tablespoons extra-virgin olive oil
1/4 cup orange peels
2 tablespoons minced garlic
Sesame seeds, for garnish

To make the sauce: Mix together the tomato sauce, orange juice, chicken stock, brown sugar, sriracha, soy sauce, chili garlic paste, and black pepper in a saucepan set over medium heat. Cook for a couple of minutes, or until the sauce has come together, and then keep warm.
To make the chicken: Add the chicken, garlic powder, onion powder, black pepper, creole seasoning, and chili powder to a large mixing bowl and toss to combine. Add flour and cornstarch and keep tossing the chicken until each piece is completely coated.
Add 3 tablespoons of olive oil to a wok set over medium heat. Once hot, add chicken and cook for 3 minutes on each side. You want to cook the chicken almost all the way through. Remove the chicken from the pan.
Wipe the pan out with a paper towel and add 1 tablespoon of olive oil, orange peel, and garlic. Cook for 1 minute to slightly cook the garlic and warm the orange peel. Add the sauce and chicken and bring the mixture to a boil. Cook for 1 minute, and then reduce the heat to medium-low and cook for an additional 8-10 minutes, stirring occasionally. Serve over warm rice and garnish with sesame seeds.