2 tbsp. corn oil
1 lb. boneless, skinless chicken breasts, cubed
1/4 c. slivered orange peel
1 clove garlic, minced
1/2 tsp. ground ginger
1 tbsp. cornstarch
1 c. cool chicken broth
1/4 c. soy sauce
1/4 c. dry sherry
1/4 c. orange marmalade

In wok or large skillet, heat oil over medium high heat. Add chicken, 1/3 at a time. Stir fry 3 minutes or until browned. Return all chicken to wok. Add orange peel, garlic, and ginger. Stir fry 1 minute. Stir together remaining ingredients and stir into chicken, stirring constantly. Bring to a boil over medium high heat. Boil 1 minute.