Heat a large wok over medium heat until hot, then add the oil and heat it through. Add the onion, carrot, and garlic, and stir-fry over high heat for about 3 minutes, or until they start to soften.
Using a sharp knife, cut the chicken into thin strips. Transfer the chicken to the wok, along with the grated and ground ginger. Stir-fry for another 10 minutes, or until the chicken is fully cooked and evenly golden.
In a bowl, mix the sherry, tomato paste, sugar, orange juice, and cornstarch until smooth. Pour the mixture into the wok and cook until it starts bubbling and thickens into a flavorful sauce.
Gently add the orange segments and toss carefully to combine.
Serve the sautéed chicken immediately in individual bowls, garnished with freshly chopped chives.
Tip:
Recommendation
Ensure that cooking does not continue after adding the orange segments in step 4, to prevent them from breaking apart.
