1 1/2 lbs. boneless chicken breasts
1 tbsp. grated fresh ginger root
1 c. sliced fresh mushrooms
20 - 25 fresh pea pods
1 sm. to med. sized green pepper, cut into 1/4" x 1 1/2" slices
1/2 fresh red pepper, cut into 1/4" x 1 1/2" slices
6 green onions, cut into 1" pieces
6 oz. sliced water chestnuts, drained
2 oranges, peeled, divided into segments

Cut chicken into 1" square pieces. Put chicken into shallow flat dish, add 1/3 cup soy sauce and 1/8 teaspoon five spice powder. Set aside for at least 30 minutes before use. Stir occasionally.

Using kitchen shears, cut inside edge membrane off orange segments (to permit some juice to escape during cooking) and remove seeds.

SAUCE: In separate bowl, mix 1 cup chicken stock. 1/3 cup orange juice, 1/4 cup water and 2 tablespoons cornstarch. Stir and set aside.

(About now start the water boiling for the Ramen noodles.)

Pour marinade off chicken into bowl containing sauce. Put 2 tablespoons cooking oil into wok; heat. (Use 350 degree setting if using electric wok.) Add grated ginger, stir fry for 30 seconds. Immediately add mushrooms, green pepper, red pepper (if being used), onions, pea pods and water chestnuts. Stir for 4 minutes.

Remove vegetables from wok to separate pan. (9"x9" cake pan works well.)

Add another 1 tablespoon cooking oil to wok. Add chicken and stir fry until chicken is browned. Add sauce and cook until sauce begins to bubble. Return vegetable to wok, add orange slices and stir fry for one additional minute.

Serve immediately over Ramen noodles. (Put the wok on the table.)