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1
Take citrus and roll it on counter.
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2
Smash it to loosen up the inside and help the juices break out, this is the fun part!
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3
Squeeze out as much juice as possible into a marinating dish or large plastic bag.
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4
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.
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5
A little zest would be nice, too.
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6
Add soy sauce and margarita mix.
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7
Add chicken, chopped onion (I like it in big long pieces), cilantro, and mix it up.
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8
Allow to marinate in refrigerator 1-2 hours, but not too much longer because the citrus will start breaking down the meat.
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9
Heat large pan (mine is non-stick) and add the mixture.
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10
Let it start to simmer (about 3-4 minutes).
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11
Add in garlic and greenbeans and let cook about another 7 minutes or until chicken and green beans are cooked through.
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12
You could add some red pepper flakes to give it some heat in this step if you like a little more spice.
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13
Pile ingredients on one side of the pan and add in the cornstarch.
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14
Let it start to simmer and watch it start to bubble.
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15
It'll take about two minutes.
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16
Mix it through and heat about another minute then remove from heat.
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17
The longer it sits the thicker the sauce will be.
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18
I like to serve it over white basmati rice (and throw in a bay leaf while rice cooks for a little unique flavor).
