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Chicken With Orange Peel, Szechuan Style

1         large         orange
2         large         whole chicken breasts,skinned and boned
1         tablespoon    soy sauce
1         tablespoon    dry sherry
4         green onions cut into 2 inch pieces
1         teaspoon      minced, peeled ginger root -- or
1/4       teaspoon      ground ginger
2 1/2     teaspoons     cornstarch
1/2       teaspoon      sugar
1/2       teaspoon      salt
1/2       cup           orange juice
1/4       cup           salad oil
1/4       teaspoon      crushed red pepper

With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces,
being careful not to cut into white membrane. Cut pieces into 1 1/2
inch-long strips. On small cookie sheet, let peels dry slightly in 200^F.
oven 30 minutes.

Cut chicken into 1 1/2-inch pieces.  In medium bowl, mix well chicken, soy
sauce, sherry, green onions, red pepper and ginger. In small bowl, mix well
cornstarch, sugar, salt and orange juice. Cover and refrigerate both.
About 15 minutes before serving:  In 10-inch skillet over medium heat, in
hot oil, with slotted spoon, stir-fry peels until crisp and edges are
slightly browned, about 2 minutes; drain on paper towels.

In remaining oil in skillet, over high heat, stir-fry chicken mixture until
chicken loses pink color and is tender, about 4 minutes. Stir orange-juice
mixture, then add to chicken and stir-fry until mixture is slightly
thickened and coats chicken.

Spoon onto warm platter; sprinkle with peels.

Makes 4 servings.