Moon Gate Chicken

Method

Score peel of 1 orange in quarter sections; remove peel. Remove all white membrane from peel; cut peel into long, thin strips. Peel second orange; section both oranges. Reserve sections and orange peel strips. Combine green onions, soy sauce, sugar and orange juice in small bowl; set aside. Pour oil to depth of 3 inches into large, heavy saucepan. Heat to 375°F. on deep fat thermometer. Fry chicken pieces, a small amount at a time, about 4 minutes or until pieces lose their pink color. Remove with slotted spoon; drain on paper towels. Heat 2 tablespoons oil in large skillet or wok. Add ginger, hot pepper sauce and orange peel strips; stir-fry 1 1/2 minutes. Add chicken pieces; stir-fry 3 minutes. Add orange juice mixture; stir-fry 3 minutes. Transfer to heated serving dish. Garnish with orange sections. Serve with snow peas and canned water chestnuts, drained and sliced. Steam vegetables three to five minutes.