Orange Peel Chicken

1 Tbls vegetable oil
2 Tbls minced garlic
4 green onions, sliced
1 c tomato sauce
1/2 c water
1/4 c sugar
2 Tbls chili garlic sauce
1 Tbls soy sauce

1/2 c vegetable oil
4 chicken breasts
1/2 c cornstarch
peel form 1/4 of orange, julienned

Prepare sauce by heating 1 Tbls oil in medium pan over medium heat.  Add minced garlic and green onions.   Add tomato sauce and water quickly before garlic burns.   Add sugar, chili garlic and soy sauce and bring to a boil.   Simmer 5-6 min or until sauce thickens.   Turn off heat.
Prepare chicken by heating 1/2 c oil in wok over medium heat.  Slice chicken into bite-sized pieces.   Coat each piece of chicken with cornstarch.   Add 1/2 of chicken to oil and cook for a few minutes until brown on one side, then flip chicken over.   When chicken is golden brown, remove and drain on paper towel.  Repeat with remaining chicken.   Drain oil.   Heat wok again and add orange peel and chicken and heat or 20-30 seconds or so.  Add sauce to pan and cook for about 2 min or until sauce thickens.  Serve over rice.