For this stir-fry recipe, you fry the chicken breast pieces in oil, then quickly skillet-cook the vegetables and add fresh oranges. The warm orange sauce completes the finished dish.

Total Time: 55 mins
Servings: Makes 4 servings.

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Ingredients
2 tablespoons sugar 1 tablespoon cornstarch 1 tablespoon finely shredded orange peel 2 cups orange juice 3/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup water 1 egg, slightly beaten 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces Cooking oil or shortening for deep-fat frying 1 tablespoon cooking oil 1 medium onion, cut into thin wedges (3/4 cup) 1 large red sweet pepper, cut into 1 inch pieces (1-1/4 cup) 4 green onions, bias-sliced into 1-inch pieces (1/2 cup) 1 orange, peeled and sectioned Hot cooked rice Green onion (optional)
Directions
1 For sauce: In a medium bowl, stir together sugar and cornstarch. Stir in the orange peel and orange juice; set aside.
2 In a small bowl, combine flour, salt and black pepper. In another small bowl, stir together water and egg. Coat chicken with seasones flour. Dip into the egg mixture; coat again with the seasoned flour mixture.
3 Meanwhile, in a wok, a deep-fat fryer or a heavy 3-quart saucepan, heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degrees F. Fry chicken, a few pieces at a time, for 3 to 4 minutes or until chicken is no longer pink, turning once. Remove chicken from hot oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining chicken.
4 Pour the 1 tablespoon oil into a deep, heavy 12-inch skillet. (Add more oil as necessary during cooking.) Preheat skillet over medium-high heat. Add onion; stir-fry for 1 minute. Add red pepper; stir-fry for 1 minute. Add green onions; stir-fry about 1 minute more or until vegetables are crisp-tender. Push from center of the skillet.
5 Stir sauce and add to the center of the skillet. Cook and stir until thickened and bubbly. Add orange sections; cook and stir about 1 minute more or until heated through. Add deep-fried chicken, stir gently until coated with sauce. Serve immediately over hot cooked rice. If you like, garnish with additional green onion. Makes 4 servings.
NOTE

If you like, omit coating and frying the chicken pices; instead, add 12 ounces frozen cooked breaded chicken chunks, baked according to package directions.

Nutrition Facts
Calories 470, Total Fat 17 g, Saturated Fat 2 g, Cholesterol 102 mg, Sodium 521 mg, Carbohydrate 55 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 290%, Calcium 17%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet