Mix the chicken, egg white, and cornstarch in a large bowl.
Whisk the chicken stock, orange juice, orange zest, brown sugar, soy sauce, and rice vinegar.
Arrange the prepared chicken in an even layer in the skillet. And cook for about four minutes or until it’s golden brown
Stir the ginger and garlic into the skillet, and cook for an additional minute, stirring frequently
Reduce the heat, and allow the orange chicken to cook until the sauce thickens and reduces
Garnish the chicken with sliced scallions, and serve it warm over a bed of fluffy steamed rice. Yum!