Place chicken pieces in a large bowl and sprinkle with 1/4 cup cornstarch, tossing until every piece is evenly coated.

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in batches, letting each batch sit undisturbed for 3-4 minutes before flipping. Cook until golden brown and internal temperature reaches 165°F, about 6-8 minutes per batch. Remove and set aside.

In the same skillet with remaining oil, add minced garlic and grated ginger, stirring for 30 seconds until fragrant but not browned.

In a small bowl, whisk together orange juice, tamari, honey, rice vinegar, orange zest, sesame oil, and protein powder until smooth. Pour into the skillet with aromatics.

Mix remaining 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Pour into bubbling sauce and simmer, stirring constantly as it thickens, about 45 seconds to 1 minute.

Return cooked chicken and edamame to the skillet, tossing until everything is coated. Remove from heat and garnish with sliced green onions and sesame seeds before serving.