Orange Chicken Stir-fry Recipe

Combine chicken, 1/2 cup cornstarch, 4 tablespoons light soy sauce, and 2 tablespoons sesame oil in a bowl. Mix well and refrigerate, covered, for 20 minutes.

Combine rice wine, remaining light soy sauce and sesame oil, oyster sauce, hoisin sauce, orange juice, honey, and five-spice powder in a bowl. Mix well and set aside.

Heat 4 tablespoons vegetable oil in a pan or wok over high heat. Add ginger and garlic; cook until fragrant. Add chicken and its marinade; stir-fry for about 5 minutes. Transfer to a plate and keep warm.

In the same pan, heat remaining vegetable oil and stir-fry shallots. Add mushrooms, carrots, and celery. Add rice wine mixture and simmer. If sauce is too salty, add up to 3 tablespoons water.

Add dissolved cornstarch and cook until sauce thickens slightly, about 3 minutes. Add chicken and toss together.