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Mix the sherry with the corn flour and marinade the cubed chicken in this mixture for 30 minutes.
Combine the orange juice, sesame oil, soy sauce, chili paste and brown sugar to make the sauce.
Heat the wok and add some oil.
Stir fry the ginger and garlic until it is aromatic.
Add the chicken and stir fry until it changes color. Push up the wok sides, making a well in the middle. Pour in the sauce. Combine the sauce and chicken, stir frying until everything is hot.
Serve over white rice or egg noodles.
Serves 4
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