While rice is cooking, slice green beans, carrots, and scallions. Peel and mince ginger & garlic. Zest and halve the orange. Juice the orange into a medium bowl and add the minced ginger, minced garlic, orange zest, tamari, rice vinegar, and turbinado sugar. Whisk the orange sauce to dissolve the sugar.
In a large bowl, whisk together the cornstarch, sesame seeds, 2 tbsp water, and a pinch of salt and pepper. Add the sliced seitan to the bowl and toss to coat.
In a large skillet over medium-high heat add 1 Tbsp oil. Once hot, add carrots and green beans, stir fry 2 to 3 minutes. Add ¼ cup water. Cover and cook until crisp-tender, approximately 2 to 3 minutes. Remove from heat, set aside.
Return skillet to stove over medium-high heat with 2 tbsp vegetable oil. Once hot, add the seitan and cook until browned on all sides, about 5 to 6 minutes. Return vegetables to skillet. Add the orange sauce and cook until the sauce is slightly thickened about 2 to 3 minutes.
Serve orange chicken and vegetables over rice. Sprinkle with sliced scallions.
GARDEIN CHICK'N: This recipe would translate well to tofu as well.