In a medium saucepan add rice and to 2 1/2 cups of boiling water, cook rice according to package instructions; set aside when ready.
In the meantime, heat olive oil in a large skillet over medium high heat.
Season chicken with salt and pepper add it to the skillet, cook until golden, stirring and tossing occasionally, about 4-5 minutes. Remove skillet from heat and set aside.
Honey Lemon Glaze:
Add chicken broth, orange juice, lemon juice, lemon zest, honey, soy sauce, vinegar, ginger, garlic and cornstarch to a medium sauce pan over medium heat, stir to combine. When adding the cornstarch is best to make a slurry to avoid clumps. Mix it with the orange juice in a small bowl and after that add it to the sauce pan.
Bring to a boil, reduce heat and simmer until slightly thickened, stirring from time to time, about 4-5 minutes.
Once the sauce has thickened, pour it over the chicken. Cook on medium low heat for 1-2 minutes, stirring and gently tossing to combine. Remove from heat and set aside until ready to serve.
Serve chicken over brown rice, drizzle with a little more honey lemon glaze. If desired, garnish with sesame seeds and chopped green onion.
If you want the recipe to taste sweeter, you can add an extra 1/4 cup of honey.