Chicken Glazed in Bean Sauce

Ingredient:
2 large boneless, skinless chicken breasts (12–14 ounces)
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon soy sauce
2½ green onions, thinly sliced on the diagonal
½ cup chicken stock or broth
1 tablespoon dark soy sauce
1 tablespoon bean sauce
2 tablespoons brown sugar
1 clove garlic, chopped
2 tablespoons oil for stir-frying
1 teaspoon cornstarch mixed with 4 teaspoons water

Procedure:

1. Wash the chicken breasts, pat dry, and dice.
2. Mix together the rice wine, soy sauce, and half of a green onion. Marinate the chicken for 1 hour.
3. In a small bowl, combine the chicken stock, dark soy sauce, bean sauce, brown sugar, and garlic. Set aside.
4. Add oil to a preheated wok or skillet. When oil is hot, add the chicken and stir-fry until it is nearly cooked through. Remove from the wok
   and set aside.
5. Add the sauce into the wok. Add the cornstarch-and-water mixture in the middle, stirring vigorously to thicken. Add the chicken, mixing in
   and letting the sauce reduce until it is a glaze. Stir in the 2 sliced green onions.