Easy Orange Chicken Stir-fry

4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade:
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon cornstarch
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, as needed

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 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.

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