1Combine sliced chicken with wine, 1/4 cup soy sauce, and the juice and zest of the orange. Marinate about 1 hour. Less time is OK, but don't leave it too long or chicken will break down.
2Heat oil very hot in wok or skillet. Drain chicken and discard marinade. Stir fry chicken and grated ginger about 3 minutes.
3Add in vegetables (except cabbage) and continue stir-frying about 3 more minutes. Stir in cabbage, remaining 1/4 cup soy sauce and orange marmalade. Bring to a boil. Taste and add salt and pepper as desired.
4Cover and steam about 2 minutes. Remove from heat and serve over rice. Vegetables should be crisp and broccoli bright green.