Ingredients:
1/2 cup orange juice
1/4 cup dry sherry
2 Tbsp. soy sauce
4 tsp. Asian chile sauce (or 2 tsp. Tabasco)
1 Tbsp. toasted sesame oil
2 tsp. sugar
2 tsp. cornstarch
1 tsp. grated orange zest
1 pound chicken breasts
1 Tbsp. vegetable oil
1 pound green beans, trimmed
1/2 cup water
3 garlic cloves, minced
1 Tbsp. grated ginger
Directions:
Whisk orange juice, sherry, soy sauce, chile sauce, sesame oil, sugar, cornstarch and orange zest together. Pat chicken dry with paper towels and slice into 1/2 inch wide strips. Heat the oil over high heat and add chicken. Cook until no longer pink. Transfer to bowl. Add beans and water to skillet. Cover and return to medium heat until beans are bright green about 2 minutes. Uncover and continue to cook until water evaporates and the beans are mostly tender. Stir in the garlic and ginger. Add orange mixture and chicken to skillet. Toss all ingredients until covered with sauce.
