1 lg. orange
2 lg. whole chicken breasts, skinned and boned
1 tbsp. soy sauce
1 tbsp. dry sherry
4 green onions, cut in 2 inch pieces
1/4 tsp. crushed red pepper
1/4 tsp. ground ginger
2 1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/2 c. orange juice
1/4 c. salad oil - for wok

1. With vegetable peeler, cut peel from orange into 1 1/2 inch pieces. (Don't cut into white membrane) on cookie sheet, let peels dry slightly in 200 degree oven for 30 minutes.

2. Cut chicken into 1 1/2 inch pieces.

3. In bowl mix well, chicken, soy sauce, sherry, green onions, red pepper and ginger. In separate bowl mix cornstarch, sugar, salt and orange juice.

4. In wok or large skillet over medium heat, in hot oil, stir fry peels, quickly until edges slightly brown. Drain.

5. In oil remaining in wok, over high heat, stir fry chicken until tender.

6. Stir orange juice mixture, then add to chicken and stir until mixture has slightly thickened.

7. Spoon onto a warm platter or bed of rice.