In a large nonstick skillet set over medium-high heat add coconut oil.

Once the oil is hot add in the chicken and cook until lightly browned and fully cooked - about 8 minutes.

Remove the chicken from the pan and place the pan back on the heat.

Add in orange juice, garlic, brown sugar, soy sauce, rice wine vinegar, orange zest, fish sauce, grated ginger, and red pepper flakes. Bring to a slight boil.

In a small bowl mix together cornstarch and cold water until the cornstarch is fully dissolved.

Add cornstarch to the orange mixture and mix together until slightly thickened. This will not take too long so keep an eye on the mixture.

Once you have reached your desired thickness remove from the heat, stir in your sesame seeds and add the chicken back to the pan and toss with the sauce.

Serve with brown rice and vegetables if desired.