1 (2 to 2 1/2 lb.) fryer chicken, cut up
3 tbsp. peanut oil
1 green onion, cut into 1/2 inch pieces
2 inches ginger root or 2 tbsp. candied ginger, minced
1/2 c. dry sherry or orange juice
2 tbsp. honey
Fresh pineapple chunks and thinly sliced green onions for garnish
2 tbsp. soy sauce

Wash chicken and pat dry. Heat oil in wok or heavy skillet. Add chicken, onion and ginger. Over medium heat, brown slowly for 10 minutes, turning chicken several times. Drain excess oil.

Mix sherry, honey, and soy sauce. Pour over chicken in pan. Cover and simmer for 30 minutes or until chicken is done (when pierced with fork, the juices will clear).

Remove chicken onto warm serving platter. Boil juices down about 2 minutes to make a thick glaze. Spoon over chicken. Garnish with pineapple chunks and green onion slices. Serve immediately.