Slice the plant chicken. In a medium bowl, mix the plant based chicken with 2tbsp orange and mango juice, ½tbsp soy sauce, salt, 1 ½tbsp soy sauce, 1tbsp soy sauce, minced garlic and 1tsp minced ginger. Allow to marinate for at least 10 minutes
In a separate bowl, combine 78ml orange and mango juice, 1tbsp soy sauce, vinegar, sriracha, 1tbsp cornstarch, orange zest, 3 cloves minced garlic, 1tsp ginger, chilli flakes, brown sugar and salt. Whisk until the sugar dissolves and set aside
Heat a wide pan and add oil. Once the oil is heated, add the marinated chicken pieces. Cook for 4-5 minutes until the chicken is golden and crispy, then place on kitchen roll to drain
Remove some of the oil and stir the sauce into the pan. Cook the chicken in the sauce uncovered for 5 minutes. Once the sauce is thickened and sticky, serve with rice, garnish with sesame seeds and spring onions and enjoy!