Cooked white rice to serve 4 or 5

2 tbsp. soy sauce
1 tbsp. dry sherry

1/4 c. undiluted frozen orange juice
1 tbsp. soy sauce
1/4 tsp. five spice powder (optional)
3/4 to 1 lb. boneless chicken breast, cut into sm. strips
1 clove garlic, finely chopped
1 to 1 1/2 tsp. ginger root, finely chopped
2 tbsp. vegetable oil
1 tbsp. cornstarch, mixed with 2 tbsp. cold water
Salt & pepper to taste

Place chicken in bowl with marinade ingredients. Set aside for 30 minutes. Prepare rice. Prepare orange sauce, set aside. Heat Wok or fry pan on medium to medium-high. Add vegetable oil, swirling to coat sides. Add garlic and ginger, stirring 5 to 10 seconds. Add chicken and stir-fry until done. Salt and pepper to taste. Add orange sauce and heat to boil. Add cornstarch solution and cook, stirring until sauce boils and thickens. Serve over rice. Serve with stir-fried vegetables. Lean beef can be substituted for chicken.