Chicken Stir Fry Recipe

Ingredients:

3/4 cup orange juice 
1/4 cup dry sherry 
2 tablespoons soy sauce 
1 teaspoon Asian chili sauce 
1 tablespoon toasted sesame oil 
2 teaspoons sugar 
2 teaspoons cornstarch 
1 teaspoon grated orange zest 
1 pound boneless, skinless chicken breasts cut into bite sized pieces
2 tablespoons vegetable oil 
1 pound green beans or snap peas trimmed and cut into 1 1/2-inch lengths
1 bell pepper cut into slices
1/2 cup water 
3 cloves minced garlic
1 tablespoon grated ginger 

Preparation:

Mix the orange juice, sherry, soy sauce, chile sauce, sesame oil, sugar, cornstarch, and orange zest together in a small bowl.
Make sure chicken pieces are dry or they will stick to the pan.
Heat the oil in a non stick frying pan over high heat until just smoking.
Add the chicken and cook until no longer pink, about 3 minutes.
Transfer to a bowl.
Add the beans, bell pepper and water to the skillet.
Cover, return to medium heat, and cook until the beans are bright green, about 2 minutes.
Uncover and continue to cook until the liquid evaporates and the beans are mostly tender, about 3 minutes.
Stir in the garlic and ginger and cook until fragrant, about 15 seconds. Don't let the garlic turn brown or it will taste bitter.
Stir the Orange Juice mixture then add with the chicken to the pan.
Toss until all the ingredients are well coated with the sauce.

Serve over rice or noodles