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>>>>

Ingredients:

• 2 large skinless and boneless chicken breasts,cubed
• 1 tablespoon cornstarch
• 2 tablespoons dry sherry
• 3/4 teaspoon peeled and minced ginger
• 1/8 teaspoon monosodium glutamate
• 1/3 cup (80 ml) salad oil
• 3/4 cup California walnuts
• 15 oz (450 g) can Chinese straw mushrooms,drained
• 8 1/2 oz (235 g) can bamboo shoots,drained
• 1/4 pound (120 g0 snow peas

Cooking Method:

1. Using a sharp knife, slice across width of chicken breasts to make very thin pieces.
2. In a mixing bowl,combine chicken,cornstarch,sherry,ginger,momsodium glutamate and 1/4 teaspoon salt.Mix well.
3. heat salad oil in a large nonstick skillet.Add California walnuts and cook,stirring,until lightly browned.
4. Remove browned walnuts from skillet,reserving cooking oil.Pat dry with paper towel.
5. Add mushrooms and stir-fry,bamboo shoots,snow peas and 1/2 teaspoon salt until peas are tender and crisp.
6. Transfer cooked vegetables to medium bowl,reserving cooking oil.
7. In remaining oil,stir-fry chicken mixture until chicken is tender.Stir in cooked vegetables.
8. Transfer onto warm serving platter.
9. Sprinkle with walnuts and serve.More chicken recipes>>>

Ingredients:

• 1/4 cup (60 ml) salad oil
• 1 small yellow onion,peeled and diced
• 3 celery stalks,sliced
• 2 medium carrots,peeled and sliced
• half of small head cabbage,shredded
• 1 medium zucchini,peeled and cut into chunks
• 1 1/2 pounds beef stew meat,chunked
• 6 medium potatoes,peeled
• 28 oz(840 g) can tomatoes
• 6 cups (1.8 l) water
• 16 oz (480 g) can beans,drained
• 8 oz (240 g) can baby lima beans,drained
• 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh basil

Cooking Method:

1. In a Dutch oven,heat over high heat salad oil.
2. Add onion,celery,carrots,cabbage and zucchini.Cook,stirring,until lightly browned.
3. Using a slotted spoon,remove cooked vegetables and set aside.
4. In a Dutch oven,in remaining oil,cook beef chunks,stirring,until browned on all sides.
5. Shred one potato and cub remaining potatoes.
6. Stir in reserved vegetable mixture into meat chunks.Add potatoes,tomatoes with their liquid and remaining ingredients.Bring to a boil over high heat.
7. Reduce heat to low,cover and simmer for 25-30 minutes.