Instructions: 1. Marinate chicken with soy sauce, rice wine, cornstarch, and five-spice powder for 20 min. 2. Stir-fry chicken in a hot wok with a little oil until golden and cooked through. Remove and set aside. 3. In the same wok, combine orange juice, soy sauce, vinegar, honey, hoisin, garlic, ginger, chili flakes, and sesame oil. Simmer until slightly thickened. 4. Return chicken, toss to coat evenly. 5. Serve hot with steamed jasmine rice, sprinkled with sesame seeds and scallions.
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