1 c. orange juice
1/2 c. soy sauce
1/4 c. firmly packed brown sugar
1 1/2 tbsp. cornstarch
3 tbsp. vegetable oil
3 lbs. boneless chicken breasts, skinned and cut into 1 inch pieces
2 tbsp. grated orange rind
1 tsp. ground ginger
1/4 tsp. hot sauce
4 green onions, cut into 1/4 inch slices
1 (8 oz.)) can sliced water chestnuts, drained
2 oranges, peeled, seeded and sectioned
Hot cooked rice

Combine first 4 ingredients; stir until sugar and cornstarch dissolve. Set aside.

Pour oil into a preheated wok; heat to medium high (325 degrees) for 2 minutes. Add chicken and stir-fry 2 to 3 minutes. Add next 3 ingredients; stir-fry 1 1/2 minutes.