Orange Chicken Stir-Fry

So, I never used to make Chinese food very often in the past. Hell I still don't really know how, I just have a few sauces I like to make and work around that (and most of those end up being more fusion-y dishes anyways...I'll have to put up one of my favorites the next time I buy salmon). Still, stir-frys are about the easiest thing to make, and it's pretty difficult to mess it up, since all it involves is more or less throwing everything in a large skillet (or wok, if you have one). This one was a bit of an experimental dish, so I don't really have set proportions for the sauce ingredients (this is where not using measuring cups tends to come back to haunt me), but when it comes to an orange-honey glaze, it's all up to personal preference anyways.

-=Orange Chicken Stir-Fry=-

=Sauce=
1 cup Orange Juice
1/4 cup honey
Corn Starch

=Stir-Fry=
2 Chicken Breasts
4 leaves Nappa
1-2 cups Green Beans
Salt
Pepper

In a small bowl, mix the juice and honey. Add a mixture of water and corn starch (~2:1 ratio) until sauce is the desired thickness. Cut the chicken into bite sized cubes and start cooking on high heat. Chop the nappa and trim the green beans, then add them in. Other ingredients to consider include white mushrooms, tofu, onions, and green peppers. For those of you who like spicy, dump in as much chili garlic sauce as you like. Serve over white rice.

Total time: ~20 minutes

Chef's note (ye gods that sounds pretentious): You may have noticed that I don't really talk about cook times. The main reasoning (other than the fact that I don't time myself) is that I usually spread out the prep work so that as each thing starts cooking, I'm working on the next item. Kind of like singing a round, except each person comes in with fewer verses so they all end at the same time. Okay, that was one helluva crappy analogy. But you get the point.