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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Just wanted something with new flavors. I'm not the greatest cook and I have a seriously understocked kitchen, but this was a nice change from my classic chicken stir-fry. Ingredients:
2 chicken breasts, sliced into long thin pieces |
2 cups green beans |
1/2 large white onion |
1/2 bunch cilantro (chopped about 1 cup or so) |
1/2 cup of classic margarita mix (no alcohol) |
2 tablespoons soy sauce |
1 orange (tangerine, or similar citrus will work) |
1 teaspoon garlic |
1 -2 teaspoon cornstarch (dissolved in about 1/4 cup of cold water or less) |
Directions:
1. Take citrus and roll it on counter. Smash it to loosen up the inside and help the juices break out, this is the fun part! Squeeze out as much juice as possible into a marinating dish or large plastic bag. I scooped out the flesh from the peel and put in my dish, too, but if you prefer not to have the pulpy part you can leave it out. A little zest would be nice, too.
2. Add soy sauce and margarita mix.
3. Add chicken, chopped onion (I like it in big long pieces), cilantro, and mix it up. Allow to marinate in refrigerator 1-2 hours, but not too much longer because the citrus will start breaking down the meat.
4. Heat large pan (mine is non-stick) and add the mixture. Let it start to simmer (about 3-4 minutes).
5. Add in garlic and greenbeans and let cook about another 7 minutes or until chicken and green beans are cooked through. You could add some red pepper flakes to give it some heat in this step if you like a little more spice.
6. Pile ingredients on one side of the pan and add in the cornstarch. Let it start to simmer and watch it start to bubble. It'll take about two minutes.
7. Mix it through and heat about another minute then remove from heat. The longer it sits the thicker the sauce will be.
8. I like to serve it over white basmati rice (and throw in a bay leaf while rice cooks for a little unique flavor).
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