Cooking Method:

1. In a slow cooker,combine all ingredients,except heavy (double) cream.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 5-6 hours.
4. Remove cooked figs from slow cooker and transfer on serving platter.
5. Spoon over cooking liquid and serve with heavy cream if desired.

Ingredients:

• 1 large orange
• 2 large boneless and skinless chicken breasts,cut into 1 1/2 inch (3.7 cm) pieces
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 4 green onions,cut into 2 inches (5 cm) pieces
• 1/4 teaspoon crushed red pepper
• 1 teaspoon minced ginger
• 2 1/2 teaspoons cornstarch
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup 9125 ml) freshly squeezed orange juice
• 1/4 cup (60 ml) salad oil

Cooking Method:

1. Using a vegetable peeler,cut peel from orange into 1 1/2 inches (3/7 cm) pieces,being careful not to cut into white membrane.
2. Cut pieces into 1 1/2 inches (3.7 cm) long strips.on a small cookie sheet,let peel dry slightly in 200 F oven 30 minutes.
3. In a mixing bowl,combine chicken,soy sauce,sherry,green onions,red pepper,salt and orange juice.Mix well,then cover and refrigerate both for 1 hour.
4. Heat oil in a large nonstick skillet.
5. Add orange orange peels and,using slotted spoon,stir-fry until crisp and edges are slightly browned.Pat dry with paper towels.
6. In the same oil,over high heat,stir-fry chicken mixture until chicken pieces are tender. 
7. Stir orange-juice mixture,then add chicken and stir-fry until mixture lightly thickened and coats chicken pieces.
8. Transfer onto serving platter,sprinkle with orange peels and serve.More chicken recipes>>>>