Serves 4

Hoisin sauce, chili paste, and brown sugar make an intriguing taste combination. Serve with steamed vegetables and rice or noodles.

3 boneless, skinless chicken breasts

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

3 tablespoons cornstarch, divided

1 cup water

2 teaspoons hoisin sauce

2 tablespoons brown sugar

4 teaspoons dark soy sauce

Up to 2 teaspoons chili paste

2 teaspoons vegetable oil

2 garlic cloves, minced

2 tablespoons oil for stir-frying

1 green onion, thinly sliced

2 tablespoons toasted sesame seeds

• Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine, and 1 tablespoon cornstarch, adding the cornstarch last. Marinate the chicken for 30 minutes.

• In a small saucepan, bring the water, hoisin sauce, brown sugar, dark soy sauce, chili paste, vegetable oil, garlic cloves, and 2 tablespoons cornstarch to a boil. Turn down the heat to low and keep warm while stir-frying the chicken.

• Add the oil to a preheated wok or skillet. When oil is hot, add the marinated chicken pieces and stir-fry until they change color and are nearly cooked through. Remove the chicken from the wok and set aside.

• As you finish stir-frying the chicken, bring the sauce back up to a boil. Mix in the green onion. Pour the sauce over the chicken and mix through. Garnish with the toasted sesame seeds.