Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  orange
  2              large  white chicken breasts skinned and boned
  1         tablespoon  soy sauce -- (tbls)
  1         tablespoon  dry sherry
  4                     green onions -- cut in 2 inch
                        pieces
     1/4      teaspoon  crushed red pepper -- (tsp)
  1           teaspoon  minced -- peeled ginger root
  2 1/2      teaspoons  cornstarch
     1/2      teaspoon  salt 1/2 tsp sugar
     1/2           cup  orange juice
     1/4           cup  salad oil

Preparation:

Prep: With vegetable peeler, cut peel from orange into 1-1/2 inch wide pieces, being careful not to cut into white membarane. Cut pieces into 1-1/2 inch long strips. On a small cookie sheet, let peels dry slightly in 200 F oven for about 30 mins. Cut chicken in 11/2 inch strips. In medium bowl mix well, chicken, soy sauce, sherry, green onions, red pepper and ginger. In a small bowl, mix well cornstarch, sugar, salt, and orange juice. cover and refrigerate both till ready to serve. About 15 mins before serving: In a 10 inch skillit or wok. over medium heat, in hot oil, with slotted spoon stir fry peels until crisp and edges are slightly browned, about 2 mins; drain on paper towels. In oil remaining in skillet, over high heat, stir fry chicken mixture until chicken loses pink color and is tender, about 4 mins. Stir orange juice mixture, then add to chicken and stir fry until mixture is slightly thickened and coats chicken. Spoon onto warm platter; sprinkle with peels. Serve with favorite rice.

Nutritional Information:

671 Calories (kcal); 55g Total Fat; (73% calories from fat); 4g Protein; 41g Carbohydrate; 0mg Cholesterol; 1042mg Sodium