Orange Chicken with Asian Vegetables

2 lbs chicken breast
1 whole egg
1/2 cup flour
1 tbsp cornstarch
1 tbsp canola oil
1 tsp minced garlic
1 tbsp ginger, peeled and minced
1/2 tsp crushed hot red chilies
1/4 cup green onion, chopped
1 1/2 tbsp soy sauce
5 Tbsp white vinegar
1/3 cup sugar
1 cup freshly squeezed orange juice, plus zest from 1 orange
1 pkg frozen stir fry vegetables

Cut chicken into bite sized pieces. Beat egg in a bowl and dip chicken into egg. Mix cornstarch and flour on a plate. Roll chicken pieces in flour mixture. Heat oil in a skillet. Shake off excess flour from chicken and add to skillet.   Saute lightly until chicken is golden brown and reaches and internal temperature of at least 170*. Remove and set aside. Using same skillet, saute garlic, ginger, chilies and green onions. Add soy sauce, white vinegar, sugar, orange juice and orange zest. Cook sauce 5 minutes at most until sugar dissolves and sauce thickens. Add chicken and heat through. Push to one side of skillet. Add frozen vegetables to skillet. Stir fry for 2-4 minutes or until crisp-tender. refrigerate any leftovers.
Serve over rice.