With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces, being careful not to cut into white membrane. Cut pieces into 1 1/2 inch-long strips.
On small cookie sheet, let peels dry slightly in 200F oven 30 minutes.
Cut chicken into 1 1/2-inch pieces.
In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper and ginger.
In small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and refrigerate both.
About 15 minutes before serving: In 10-inch skillet over medium heat, in hot oil, with slotted spoon, stir-fry peels until crisp and edges are slightly browned, about 2 minutes; drain on paper towels.
In remaining oil in skillet, over high heat, stir-fry chicken mixture until chicken loses pink color and is tender, about 4 minutes.
Stir orange-juice mixture, then add to chicken and stir-fry until mixture is slightly thickened and coats chicken.
Spoon onto warm platter; sprinkle with peels.