1 lb. boneless skinless chicken breasts, thinly sliced
2 tbsp. vegetable oil
1/4 c. slivered orange peel
1 clove minced garlic
1/2 tsp. ground ginger

(In place of ground ginger use minced fresh gingeroot - can be HOT - add to taste).

For beef - substitute sliced flank or round steak and beef broth.

2 tbsp. cornstarch
1 c. chicken broth
1/4 c. soy sauce
1/4 c. dry sherry
1/4 c. marmalade
1/2 tsp. crushed red pepper

In wok - heat oil - add chicken (or beef), 1/3 at a time. Stir-fry 3 minutes or until browned - return all meat to a wok. Add 1/4 orange peel, garlic and ginger. Stir-fry 1 minute.

Add soy-orange marmalade mixture. Bring to a boil over medium heat and boil 1 minute. Optional additions to be stir-fried before meat:

Longer cooking - need to tenderize.

Broccoli
Carrots
O nions
Celery

Optional additions to be added after chicken (beef) returned to wok:

Mushrooms
Bean sprouts
Water chestnuts
Bamboo shoots

Serve on white cooked rice. Serves 4.

C/R