Combine 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and salted balsamic vinegar in a medium saucepan. Bring to a boil over medium high heat.
Stir in orange peel, brown sugar, ginger, and celery. Bring to a boil, then remove from heat. Let cool 10 to 15 minutes.
Pour 2/3 cups of the cooled sauce into a resealable plastic bag, reserving the rest for later use. Add diced chicken, seal bag, and marinate chicken in the fridge for 20-30 minutes.
Heat olive oil in wok, and add marinated chicken. Stir fry until done, then add veggies and cook until done.
As veggies are cooking, bring the remaining sauce back to a boil over medium high heat. In a separate bowl, combine arrowroot and 2 Tbsp water. Stir briefly until “pasty”, then add to the sauce and stir until sauce thickens. Remove from heat and cover.
Combine orange sauce, chicken, veggies and cooked rice and serve.
You can also opt to make chicken nuggets rather than stir fry your chicken for a more “restaurant-like” meal.