Place cornstarch and black pepper in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat.
In a medium-sized saucepan, sauté garlic and the white portion of the scallions in the vegetable or canola oil until fragrant. Watch closely so it doesn’t burn.
Add the tomato sauce, water, honey, Chili Garlic Sauce, soy sauce, and the juice of the orange. Heat to a boil, then reduce it to simmer for 5 to 6 minutes.
To prepare the chicken, in a wok or large sauté pan over medium-high heat, heat the sesame oil and vegetable or canola oil combination. Brown the chicken on both sides for approximately 4 to 5 minutes. Repeat in batches if needed to prevent overcrowding and ensure even cooking. Transfer to a paper-towel lined plate.
Wipe clean the wok or sauté pan and return the cooked chicken to the pan. Pour the sauce over the chicken and cook until slightly thickened.
Serve over hot cooked rice and steamed broccoli.
