Stir-Fried Chicken and Green Beans with Spicy Orange Sauce

There must be an orange theme going on.

On Sunday I made this dish from one of my favorite, never fail cookbooks. It was delicious as expected. We served it over rice. Next time I think I'll add some other veggies to it.

Stir-Fried Chicken and Green Beans with Spicy Orange Sauce
America's Test Kitchen Family Cookbook

1/2 cup orange juice
1/4 cup cooking sherry (I used chicken broth)
2 Tbsp low-sodium soy sauce
4 tsp Asian Chili Sauce (I halved this for my non-spicy kids)
1 Tbsp toasted sesame oil
2 tsp sugar
2 tsp cornstarch
1 tsp grated orange zest
12 oz boneless, skinless chicken breasts (about 2 large), trimmed and sliced thinly
1 Tbsp vegetable oil
1 pound fresh green beans, trimmed and cut into 2-inch lengths
1/2 cup water
3 garlic cloves, minced
1 Tbsp grated fresh ginger

Whisk first 8 ingredients together in a bowl.

Heat oil in a 12-inch nonstick skillet over high heat until just smoking. Add the chicken, break up any clumps, and cook until no longer pink. Transfer to a bowl, cover, and set aside.

Add the green beans to the skillet. Add the water, cover, and steam until the beans are bright green and begin to soften, about 2 minutes. Uncover and allow the water to evaporate, about 3 minutes.

Add the garlic and ginger, and cook until until fragrant, 15-30 seconds. Stir it into the vegetables. Return the chicken, with any accumulated juice, to the skillet. Whisk the sauce to recombine, then add to the skillet. Simmer, tossing constantly, until the chicken is cooked through and the sauce has thickened, 30 seconds to 2 minutes. Sprinkle with sesame seeds (if desired) and serve.