Preheat oven to 425°F and line a baking sheet with parchment paper. Add nuggets and bake for 5 minutes then flip nuggets and bake for 5 more minutes. Once cooked, set aside.
In a small bowl whisk together vegetable broth and cornstarch. Set aside.
In a large skillet, heat oil over medium heat. Add garlic and ginger, and cook for 3-5 minutes. Add orange juice, vinegar, soy sauce, and syrup. Mix well then add vegetable broth mixture. Increase heat to medium-high and continuously stir for 5 minutes. Reduce heat to low and let sauce thicken, about 10 minutes.
Add orange zest and nuggets. Mix well and cook for 5 more minutes. Serve over rice with steamed or sauteed vegetables and topped with sliced green onions and sesame seeds. Enjoy!