1 c. orange juice
2 tsp. cornstarch
3/4 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. grated orange peel
1 tbsp. dry sherry
2 tbsp. vegetable oil
2 c. celery, diagonally sliced 1/4" thick
1 1/2 c. sweet red or green pepper strips
2 c. cooked chicken, cut in julienne strips

In a small bowl combine orange juice, cornstarch, salt, ginger, orange peel and sherry; set aside. In a large skillet heat oil until hot. Add celery and pepper. Stir-fry until vegetables are crisp-tender, about 4 minutes. Stir reserved orange juice mixture. Add to skillet along with chicken. Cook and stir until thickened and chicken is hot, about 1 minute after boiling begins. Sprinkle with slivered almonds and serve over steamed rice if desired. Makes 4 servings.