Add 1/4 cup teriyaki sauce and the chicken to a bowl. Toss to coat.
Whisk together the flour, salt and pepper. Sprinkle the chicken with the flour mixture and toss to coat.
Heat the oil in a wok or large skillet over high heat.
Add the chicken to the pan in batches being sure not to crowd the pan. Cook the chicken until golden brown and crispy on all sides, approximately 4-5 minutes. Transfer to a platter and repeat with remaining chicken.
Once all the chicken is cooked, add the orange juice to the pan and cook for 1-2 minutes scraping the bottom of the pan with a wooden spoon to release the brown bits.
Return the chicken to the pan and add the remaining teriyaki sauce. Bring the sauce to a boil and then remove from the heat.
Top the chicken with the green onions and sesame seeds if desired. Serve immediately.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)