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Prep Time: 35 minutes
Cook Time: 7 minutes
Total Time: 42 minutes
- 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 1/3 cup orange juice*
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1/4 teaspoon chile paste
- 1 clove garlic, minced
- 1 slice ginger, minced
- Oil for stir-frying, as needed
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.
Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.
Combine the sauce and the chicken. Stir-fry for another minute and serve hot.
*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.