Sauce:

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/4 cup granulated sugar

2 tablespoons chili garlic sauce

1 tablespoon soy sauce

Chicken:

1/2 cup vegetable oil

4 boneless, skinless chicken breasts

1 egg, beaten

1 cup milk1 cup flour

peel from 1/4 orange, julienned (into 1/8″-thick strips)

cooked white or brown rice, to serve

Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.  Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.5. Coat chicken pieces – first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.  When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through – about a minute – stirring gently. Add sauce; heat through.7. Serve with white or brown rice.

Serves 4