Serves 4

Serve with rice and a steamed vegetable for a quick and easy dish on busy weeknights.

2 large boneless, skinless chicken breasts, about 7 ounces each

2 tablespoons Chinese rice wine or dry sherry

1 egg white

5 teaspoons cornstarch, divided

¼ cup water

5 teaspoons freshly squeezed orange juice

1 tablespoon soy sauce

1½ teaspoons brown sugar

¼ teaspoon chili paste

¼ teaspoon sesame oil

2 tablespoons oil for stir-frying

1 teaspoon minced ginger

1 clove garlic, minced

• Cut the chicken into 1-inch cubes. Mix in the rice wine, egg white, and 3 teaspoons cornstarch, adding the cornstarch last. Marinate the chicken for 15 minutes.

• Mix together the water, orange juice, soy sauce, brown sugar, chili paste, sesame oil, and 2 teaspoons cornstarch.

• Add oil to a preheated wok or skillet. When the oil is ready, add the ginger and garlic. Stir-fry briefly until aromatic.

• Add the chicken and stir-fry until the chicken changes color and is nearly cooked through.

• Give the sauce a quick stir. Push the chicken up the sides of the wok and add the sauce, stirring vigorously to thicken. Mix the sauce with the chicken and cook the chicken for another minute.