Whisk orange juice and vinegar together in a bowl and set aside.
In a small bowl, combine flour, salt, and pepper. Dredge chicken in mixture.
Pour oil into a large skillet and place over medium heat. Brown the chicken in hot oil, about 3 minutes, turning to sear on all sides. Take the chicken out of the skillet and put it on a plate.
In the skillet, cook scallions, coriander, and 1/4 cup of the orange juice and vinegar combination for about 30 seconds. This should loosen any of the brown crumbles left over from the chicken. Then pour in the rest of the orange juice vinegar combination and the carrots, and return the chicken to the skillet.
Simmer covered over low heat for about 20 minutes, until chicken is no longer pink in the middle and carrots are cooked through.