Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Pat chicken dry, season lightly with salt and pepper, then toss with cornstarch until pieces are evenly coated.
Heat vegetable oil in a large skillet or wok over medium high heat until shimmering.
Add chicken in a single layer and cook without moving for 2 minutes to develop a crust.
Stir and continue to cook until chicken is golden and cooked through, about 4 more minutes.
Remove chicken to a plate and set aside while you make the sauce in the same pan.
Reduce heat to medium and add garlic and ginger, stirring for 30 seconds until fragrant.
Pour in orange juice, soy sauce, brown sugar, and rice vinegar; stir and bring to a simmer.
Whisk one teaspoon cornstarch with two teaspoons water and add to the simmering sauce to thicken quickly.
Return chicken to the pan and toss constantly until pieces are evenly glazed and glossy.
Stir in sesame oil and sliced green onions, then remove from heat and serve immediately.

Use bottled orange juice to save time if fresh is not available. Cook in batches if your pan is small to avoid steaming the chicken.