How to make it

  • Whisk the orange juice, sherry, soy sauce, sriracha, sesame oil, sugar, cornstarch, and orange zest together, set aside.
  • Season chicken with poultry seasoning.
  • Heat vegetable oil in a pan until just smoking.
  • Add the chicken and cook until no longer pink, about 3 minutes.
  • Remove chicken from pan and set aside.
  • Add green beans and water to skillet, cover and reduce heat to medium.
  • Cook until beans are bright green, 2 to 3 minutes.
  • Uncover and add the red and green bell peppers.
  • continue to cook until the liquid evaporates and the beans are tender.
  • Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
  • Whisk the orange juice mixture to recombine, then add the mixture and the chicken to the pan.
  • Toss until all ingredients are coated with sauce.
  • Cook until sauce thickens, about 2 minutes.

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