Chop

On a plastic or dishwasher safe cutting board, chop the chicken breasts into 1-inch pieces. Toss with Shaoxing rice wine and marinate for 10 minutes.

TIP

Shaoxing wine is a Chinese cooking wine made from rice. It can be found in most supermarkets in the Asian food aisle. Substitute dry sherry or just leave out.

Combine

In a medium bowl or large glass-measuring cup, combine the red wine vinegar, orange juice, honey, soy sauce, ginger, and chili-garlic sauce. Mix well and set aside.

Stir Fry

In a large wok or non-stick skillet, heat the oil over medium heat. Toss the marinated chicken with 1/3 cup cornstarch. Add the chicken cubes to the hot wok and stir-fry for about 7 to 10 minutes, until the chicken is cooked through. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer the chicken to a clean plate.

TIP

Coconut oil is the new super food! Not only is it healthy, but also it has a high smoke point so is great for high-heat cooking like stir-frying. It also has the added benefit of adding a slight coconut flavor to your Sweet and Sour Chicken.

Simmer

To the hot wok, add the sweet and sour sauce mixture and bring to a simmer. Simmer for 1 to 2 minutes until the sauce starts to reduce. In a small bowl, whisk together the cold water and the remaining 1 tablespoon of cornstarch. Stir the cornstarch mixture into the sauce and simmer until thickened. Toss the chicken with the sauce and cook for 1 to 2 minutes.

Serve

Transfer to a platter and garnish with toasted sesame seeds and chopped chives, if desired. Serve with steamed broccoli and brown rice.