Add the oil into a non-stick pan and place it over medium heat. Once hot, add the onions, garlic, and ginger and cook for a minute, until fragrant. Add the chicken and cook for 4-5 minutes, until no longer pink.
Remove the chicken from the pan. Add the orange juice, soy sauce, honey, rice wine vinegar and cornstarch. Let everything simmer for several minutes, before adding the chicken back in. Cook for a further two minutes.
Remove the pan from the heat and serve the chicken over brown rice or noodles.