Steps:
- prepare the sauce: Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic, sliced green onions, tomato sauce, orange juice-water mixture, sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat. prepare the chicken: Place the chicken pieces into a large (1 or 2 gallon) re-sealable plastic bag along with the cornstarch. Seal the bag, pushing as much air out as possible, and message the chicken pieces to thoroughly coat the chicken pieces with cornstarch. stir fry the chicken: In a wok or large, heavy skillet over high heat, heat the ½ cup of oil. When the oil in the wok is very hot and smoky add about half of the chicken and stir fry for a couple minutes or until it is nicely browned. Remove the pieces to a paper towels to drain. Repeat with the remaining chicken. When all of the chicken is stir fried, drain the oil out of the wok, wipe the wok and place wok back on the stove over high heat to heat it back up. bring it all together: When the wok is hot again add the julienned orange peel and chicken. Stir fry for about 20 to 30 seconds or so. Add the sauce to the pan and continue to stir fry for about 2 minutes insuring that the chicken pieces is thoroughly coated with the sauce. Continue stir frying until the sauce thickens.
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