Preparation / Directions:
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.