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2 tablespoons corn oil
2 tablespoons corn starch
1 lb boneless skinless chicken cubed
1 cup cool chicken broth
1/4 cup soy sauce
1/4 cup slivered orange peel
1/4 cup dry sherry
1 clove garlic minced
1/4 cup orange marmalade
1/2 teaspoon ground ginger
1/2 teaspoon crushed dried red pepper
In wok heat corn oil over medium-high heat.  Add chicken 1/3 at a time.  Stir fry 3 minutes or until browned.  Return all chicken to the wok.  Add orange peel, garlic and ginger.  Stir-fry l minute.  Stir together remaining ingredients.  Stir into chicken.  Stirring constantly bring to boil over medium heat and boil 1 minute.  Serve over rice.

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