This tasty stir-fry dinner tosses together quickly and easily.
When you think cranberry, you probably think cranberry sauce. Because let’s be honest, this time a year a majority of the cranberry sauce you’ll eat will be next to a slice of turkey and a pool of gravy!
But what if I told you there's another kind of cranberry sauce out there? This sauce is an entirely different beast, intended for stir-fries instead of turkey sides.
Before we get to the sauce, let’s talk stir-fry. This recipe can be pretty flexible, but I like to use nice and mild chicken for the protein. Slice it thinly and stir it together with some soy sauce, sesame oil, garlic and ginger.
For the veggies, I just used a bag of Cascadian Farm frozen stir-fry blend. One bag is the perfect amount for two big servings of stir-fry. You’ll want to gently thaw these before adding them to the wok later.
While rice is a standard carb for stir-fry, I decided to change it up a bit with these thin egg noodles. You should be able to find them in the Asian section of most grocery stores. They are really easy to rehydrate (boil them for a few minutes) and then toss them with some sesame oil so they don’t stick together.
Ok. Now onto the sauce! It starts with cranberry juice (try to use the real stuff) plus some cornstarch and other ingredients. Sriracha gives it a spicy punch and hoisin gives it some mild sweetness.
Whisk this all together and set it aside.
It’s really important to have all your stuff ready to go before you start cooking because this dish cooks fast!
Start by heating your wok or skillet over medium-high heat. Then add the oil and chicken mixture.
The chicken should cook through in just 3-4 minutes. Then you can add all the bright vegetables.
Stir those together for just a minute and then pour in your sauce. It might look like a lot but it will thicken down nicely.
After a few minutes the sauce will be thick and the stir-fry is ready to go! Don’t keep cooking it once the sauce is thick or it might burn and your veggies will get too mushy.
Serve this stuff over the noodles with some cilantro and maybe another squirt of sriracha!
Nick is ready for cranberry season! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.