1 lg. orange

Peel pieces of out peel, do not get white membrane. Cut into 1 1/2 inch long thin strips. On small cookie sheet, let peels dry slightly in 200 degree oven for 30 minutes.

Cut chicken into 1 1/2 inch pieces. In medium bowl, mix well: 1 tbsp. soy sauce 1 tbsp. dry sherry 4 green onions, cut in 2 inch pieces 1/4 tsp. crushed red pepper 1/4 tsp. ground ginger

In small bowl mix well: 1/2 tsp. salt 1/2 c. orange juice

Cover contents of small and medium bowls and refrigerate.

15 minutes before serving, in hot oil stir fry peels until crisp and edges are slightly browned (about 2 minutes). Drain on paper towel.

Stir fry chicken mixture until tender (4 minutes). Stir in orange juice mixture. Spoon onto platter and sprinkle with peels.