Sweet Orange Stir Fry Chicken

1 tbsp vegetable oil

2 tbsp garlic, minced

4 green onions, chopped

1/4 cup white sugar

2 tbsp brown sugar

1/2 cup water

1 cup tomato sauce

2 tbsp chili garlic sauce

1 tbsp soy sauce

2 eggs

1 cup half and half

2 1/2 cup flour

1 pound chicken breast, cubed

1/2 cup vegetable oil

peel from 1/4 orange, washed and cut julienne style into 1/8 inch strips

Heat the 1 tablespoon of vegetable oil in a small saucepan over medium heat, then add garlic and green onions and saute for 1 minute.

Add sugars, water, tomato sauce, chili garlic sauce, and soy sauce; stir and bring to a boil, then turn heat down to low and simmer for 5 minutes or until sauce thickens; remove from heat and set aside.

In a bowl, beat together the eggs and half and half.

In another bowl, put the flour.

Coat the chicken pieces first in the flour (a few pieces at a time), then in the egg mixture, then back in the flour again - set pieces aside on a plate until they are all coated.

Into a large wok, pour the 1/2 cup vegetable oil and bring heat up to 375 degrees or about medium high heat.

Cook chicken in small batches in the hot oil until golden brown, making sure to turn them with a spatula or tongs until they are cooked on all sides.

As they cook, remove to a paper-towel covered plate, and continue cooking chicken until all pieces are cooked and removed from skillet or wok.

Discard the oil from the wok and then place the wok back on the burner over medium heat.

Add the orange peel to the wok and cook for a minute, stirring, to allow the natural oils to be released.

Add the previously prepared sauce and the cooked chicken to the wok with the orange peel and cook for a minute or until heated through.

Serve with brown or white rice.

Serves 6