Flour Chicken: In a medium sized bowl, place the cubed chicken, 2 tablespoons soy sauce, 1 teaspoon rice wine vinegar and 2 teaspoons cornstarch. Gently toss to coat. Set aside for 5 minutes.
Cook Chicken: Add oil to a large skillet or wok and warm on medium-high heat. Add coated chicken into the hot pan. Saute for 5-7 minutes or until chicken is almost cooked through. Stir occasionally.
Prepare Sauce: While the chicken cooks, prepare the sauce. In a medium sized bowl or jug, mix together the orange juice, orange zest, soy sauce, rice wine vinegar, sesame oil, sweet chili sauce and remaining cornstarch. Whisk until all the cornstarch clumps have dissolved.
Add Aromatics: Once the chicken is done cooking; add the ground ginger, minced garlic, red pepper flakes and the whites of the green onion (leaving stems for garnish). Cook for 2 minutes.
Add Sauce: Pour the sauce over the top of the chicken mixture, over a medium to high heat or until the sauce starts to thicken. Remove from heat (it will thicken a little more as it cools).
Serve: Top with the chopped green onion stems and serve over a bed of rice. Garnish with additional orange zest if desired.