1
Mix the chicken, egg white, and cornstarch in a large bowl.
2
Whisk the chicken stock, orange juice, orange zest, brown sugar, soy sauce, and rice vinegar.
3
Arrange the prepared chicken in an even layer in the skillet. And cook for about four minutes or until it’s golden brown
4
Stir the ginger and garlic into the skillet, and cook for an additional minute, stirring frequently
5
Reduce the heat, and allow the orange chicken to cook until the sauce thickens and reduces
6
Garnish the chicken with sliced scallions, and serve it warm over a bed of fluffy steamed rice. Yum!