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Categories:Viewed: 5 - Published at: 9 years ago
Ingredients
- 2 chicken breasts, sliced into long thin pieces
- 2 cups green beans
- 12 large white onion
- 12 bunch cilantro (chopped about 1 cup or so)
- 12 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)
Method
- 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.
- Add soy sauce and margarita mix.
- 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.
- Heat large pan (mine is non-stick) and add the mixture.
- Let it start to simmer (about 3-4 minutes).
- 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.
- 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.
- Mix it through and heat about another minute then remove from heat.
- The longer it sits the thicker the sauce will be.
- I like to serve it over white basmati rice (and throw in a bay leaf while rice cooks for a little unique flavor).
