2 whole chicken breast
1 tbsp. grated orange rinds
3/4 c. orange juice
1 tbsp. cornstarch
3 tbsp. soy sauce
1/3 c. corn syrup
1/4 tsp. ground ginger
2 tbsp. peanut or vegetable oil
2 lg. carrots
2 stalks celery
1 tbsp. vegetable oil
1/2 c. cashews
Hot cooked rice

Cut chicken breast into 1" pieces; set aside. Combine next 6 ingredients; stir well. Pour 2 tablespoons oil around top of preheated work, coating sides; allow to heat at medium high at 325 degrees for 2 minutes. Add carrots and celery and stir-fry for 3 minutes. Remove vegetables from wok and set aside. Pour 1 tablespoon oil around top of wok, coating sides; allow to heat at medium high at 2 minutes. Add chicken, and stir-fry for 3 minutes. Add orange juice mixture, vegetables and cashews; stir constantly until thickened.