Cut chicken breasts into strips.

In a bowl, combine soy sauce, cherry cooking wine, and cornstarch.

Marinate chicken strips in the soy sauce mixture for 20 minutes.

Heat cooking oil in a large skillet or wok over medium-high heat.

Sauté marinated chicken in the hot oil until browned.

Add sliced onion, sliced garlic, and chopped bell pepper to the skillet.

Add grated carrots to the skillet.

Cook the vegetables until they turn bright in color.

Add broccoli slaw mix to the skillet.

Add sesame seeds and ground ginger to the skillet.

Stir-fry until the broccoli slaw is slightly softened.

Serve the stir-fry hot with white rice.