Christina's Sweet and Sour Citrus Stir Fry

adapted from Our Best Bites

Sauce

2/3 cup orange juice
Juice and grated rind of 1 lime (about 2 tablespoons juice)
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
5 cloves garlic, minced
2 teaspoons fresh ginger, minced or grated

Stir-Fry1 pound boneless skinless chicken breasts, cut into 1″ chunks
Salt and pepper to taste
1 1/2 cups broccoli florets (fresh or frozen; if frozen, pull them out when you begin cooking)
1 1/2 cups green beans (fresh or frozen; pull these out of the freezer with the broccoli)
1 red, orange, or yellow bell pepper, seeded and sliced
1 small or medium red onion, halved and cut into 1/4″ slices

In a large pan, whisk together the sauce ingredients. Bring to a boil over medium-high heat and cook for 5 minutes. Remove from heat and set aside.

Season the chicken with salt and pepper. Add about 1 tablespoon oil to the skillet and heat over medium-high heat. Swirl the pan to coat it. Add the seasoned chicken and stir-fry for 4-5 minutes or until the chicken is cooked through. Add the onions and other veggies and stir-fry until the beans and broccoli are tender-crisp. Add the sauce, a few tablespoons at a time, allowing the sauce to bubble up after each addition. Serve immediately over hot rice. Makes 4 servings.