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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
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.