Pour the 6-8 cups of water into a large pot and salt generously. Heat over medium high heat until it reaches a boil.
In the meantime, if you marinated or brined the chicken breasts, remove them from the liquid and pat them dry with a paper towel. Cut them into relatively same-sized cubes and set aside.
In a large bowl, combine orange juice, zest, soy sauce, rice vinegar, grated ginger, grated garlic and honey. Mix until combined. Taste the mixture to see if you need any salt (with less sodium soy sauce, you may need to add a little sprinkle.) If needed, add salt to your preference.
Add the tapioca starch (or starch/flour of your choice) and whisk until there are no clumps.
With a strainer or spoon, remove any large pieces of orange pulp or orange seeds.
Heat 2 large skillets over medium high heat until the oil is shimmering.
While those heat up, add the green beans and carrots to the boiling salt water for 1 1/2 minutes. With a slotted spoon or collander, let the water drain and then transfer the vegetables to one of the skillets. Sprinkle with salt and toss, then spread them out evenly so that they are all being hit evenly with the heat, which will result in a nice char. Check up on them in 2 minutes.
Add the cubed chicken to the other skillet and let it cook for 2-3 minutes, until halfway cooked.
When the vegetables are charred to your liking, remove them from the pan and place them on a plate so they don't continue to cook.
When the vegetables are charred on one side, flip them so the other side gets nice and charred, most likely another 2 minutes. I'm giving time estimattes, but use your judgement with your own stovetop since everyone's is different!
Once the chicken is halfway cooked through, flip the chicken and add your orange sauce mixture to the pan. Let it continue to cook on medium high heat. The sauce should begin to bubble and thicken. Give it 3-5 minutes until it's fully thickened.
Once the sauce reaches a consistency of your liking and your chicken is thoroughly cooked through (should be a white color and feel firm,) turn the heat off.
Plate the charred vegetables with about a cup of cooked rice per person. Add the orange chicken on top, then drizzle more sauce on top. Sprinkle sesame seeds and dried minced garlic on top, then finish it off with sliced scallions. Repeat with the second serving. Serve immediately.