In a fry pan on medium high heat, add Oil, allow to get hot. Add Chicken, saute until well browned, and no longer pink in the centre, about 4 minutes per side, scrape Chicken from pan with Spatula. Reduce heat to medium. Deglaze with Wine, allow Wine to mostly reduce.
Add leftover Marinade, and Chicken Stock to fry pan, bring to a simmer.
Add Cornstarch to sauce, until desired thickness.
Serve Chicken with Rice and Sauce.