Make the Sauce: Start by preparing the sauce. Mix tomato sauce, orange juice, chicken stock, brown sugar, Sriracha, soy sauce, garlic, and chili paste in a saucepan. This blend of soy sauce and brown sugar gives the sauce a rich taste.

Heat the mixture until it simmers, then let it cook for about 10 minutes, or until it thickens slightly. The sauce will turn a deep reddish-brown. Be careful not to let it burn, as it can easily spoil.

Prepare the Chicken: Next, cut the chicken into bite-sized pieces. Season it with garlic powder, onion powder, and black pepper for added flavor. You can also add a little cornstarch to help the chicken brown evenly. As you mix the chicken with the spices, it will get a nice coating.

Cook the Chicken: Heat a couple of tablespoons of oil in a wok or large skillet over medium-high heat. Peanut oil works well because it has a high smoke point. Once the oil is hot, add the chicken and cook for 5-7 minutes, until browned and cooked through.

The chicken will get a nice crust on the outside while staying juicy inside.

Add the Sauce: After the chicken is cooked, pour the sauce into the pan and stir it in. Let the sauce simmer for a few minutes to thicken and coat the chicken well. The sauce will deepen in color and thicken.

Add the Orange Zest: Lastly, stir in the orange zest. This will add a fresh, citrusy flavor. Cook for a few minutes to let the flavors mix. As it cooks, the dish will smell great and taste vibrant.