2 lbs. skinless, boneless chicken breasts
1 tblspn orange liquer
1 tblspn soy sauce
4 slices peeled ginger, size of quarter
1 small clove garlic, minced
salt to taste

1/2 cup Bisquick
1/2 cup cornstarch
1/2 cup water

1/4 cup fresh lemon juice
6 tblspn water
1 tblspn orange liqueur
1 tblspn cornstarch
2 tblspn butter
2-3 tblspn brown sugar

Cut chicken breasts into 1/4 inch strips
Marinate for at least 20 minutes with next 5 ingredients.

Blend Bisquick, cornstarch & water together to form a paste. Mix batter with chicken (remove ginger).

Mix remaining ingredients in a saucepan. Stir & cook until thickened.

Deep-fry a few chicken pieces at a time at 375 degrees until golden & crisp - about 2-3 minutes. Drain on paper towels. Serve with rice & sauce.