Chicken With Orange Peel Szechuan Style

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 a small cookie sheet, let peels dry slightly in 200 degrees F oven 30 minutes.

Cut chicken into 1 1/2-inch pieces. In a medium bowl, mix well the chicken, soy sauce, sherry, green onions, red pepper and ginger.

In a small bowl, mix well the 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.