Ingredients
1 Large Orange
2 8-Ounce Chicken Breasts, boned and skinned
1/2 Cup Orange Juice
1 Tablespoon Low-Sodium Soy Sauce
1 Tablespon Sherry
1 Tablespoon Cornstarch
1/4 Tablespoon crushed Red Pepper
1 Tablespoon Vegatable Oil
1 Cup sliced Green Onion
1/2 Cup sliced Water Chestnuts

Method

1. Peel Orange and cut rind into thin strips
2. Lace peel in nonstick baking dish and bake for 30 minutes in a 300 F oven. Remove and save
3. Cut Chicken into 1 1/2-inch pieces
4. Combine Orange Juice, Soy Sauce, Sherry, Cornstarch, Red Pepper, and Ginger and blend well. Set aside
5. Add oil to 6-quart electric wok and preheat for 2 minutes to 325 F. Add Chicken and stir-fry for 3 minutes
6. Add Onions and Water Chestnuts. Stir-fry for 1 minute
7. Stir in sauce. Let cool 1 minute and add in the rest Of ingredients
8. Sprinkle with Orange Peel before serving

Nutrition - Per Serving
Calories: 205
Protein: 20 grams
Carbohydrate: 17 grams
Fat: 8 grams