Orange Chicken-2

Orange Chicken

4 boneless, skinless chicken breasts, cut into 1-inch cubes

Marinade: 
1 tablespoon dry sherry
1/2 tablespoon cornstarch (corn flour)

Sauce:
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

Directions: Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic andginger.

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.