Ingredients:
1 large oranges
1/2 lb boneless skinless chicken breasts
1 tablespoon soy sauce
1 tablespoon dry sherry
4 green onions, cut into 2 inch piece
1 teaspoon gingerroot, minced and peeled
2 1/2 teaspoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon salad oil
1/4 teaspoon red peppers, crushed
Directions:
With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces, being careful not to cut into white membrane. Cut pieces into 1 1/2 inch-long strips.
On small cookie sheet, let peels dry slightly in 200F oven 30 minutes.
Cut chicken into 1 1/2-inch pieces.
In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper and ginger.
In small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and refrigerate both.
About 15 minutes before serving: In 10-inch skillet over medium heat, in hot oil, with slotted spoon, stir-fry peels until crisp and edges are slightly browned, about 2 minutes; drain on paper towels.
In remaining oil in skillet, over high heat, stir-fry chicken mixture until chicken loses pink color and is tender, about 4 minutes.
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.
Servings: 4
Time preparation: 15 min.
Time total: 64 min.