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Chicken Veggie Stir Fry with Cranberry Sauce

Macheesmo Recipe by
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Chicken Veggie Stir Fry with Cranberry Sauce
  • Prep Time 15 min
  • Total Time 25 min
  • Servings 2
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Chicken Veggie Stir Fry with Cranberry Sauce

A super original and seasonal stir fry with chicken, classic vegetables and a slightly spicy cranberry sauce.

Ingredients

1
chicken breast
2
cloves garlic, minced
2
inches fresh ginger, minced
1
tablespoon soy sauce
1
tablespoon sesame oil
4
ounces stir-fry egg noodles
1
teaspoon sesame oil
1
10-ounce bag Cascadian Farm™ frozen Chinese-Style Stirfry Blend, thawed
2
tablespoons neutral oil, for cooking
Fresh cilantro, garnish
Sriracha sauce, garnish

Cranberry Stir-fry Sauce

1/2
cup cranberry juice
1/2
tablespoon cornstarch
1/2
tablespoon sriracha sauce
1/2
tablespoon hoisin sauce

Directions

  • 1 Slice chicken thin and toss with garlic, ginger, soy sauce, and sesame oil. Set aside and let marinate for a few minutes.
  • 2 Dunk noodles in boiling water for 3-4 minutes until they’re rehydrated and soft. Then drain the noodles and toss with 1 teaspoon sesame oil so they don't stick together.
  • 3 Whisk together sauce ingredients and set aside. Thaw vegetables on defrost in the microwave.
  • 4 Heat a large skillet or wok over medium-high heat. Once hot, add two tablespoons oil and swirl to coat pan. Then add chicken and cook for 3-4 minutes until chicken is cooked through. It should cook quickly if you sliced it thin.
  • 5 Add vegetables to the wok and stir to combine.
  • 6 Add sauce to the skillet or wok and stir. The sauce should thicken after a minute or two.
  • 7 When sauce is thick, serve the stir-fry over the noodles. Garnish the plates with fresh cilantro and extra sriracha sauce.
See Step By Step

Step By Step  

Stir-fry noodles, chicken and vegetables are smothered in a sweet and spicy cranberry sauce in this one-of-a-kind deliciousness.

As prepared by Macheesmo,

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.

 

Chicken Veggie Stir Fry with Cranberry Sauce

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.

 

Chicken Veggie Stir Fry with Cranberry Sauce

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.

 

Chicken Veggie Stir Fry with Cranberry Sauce

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.

 

Chicken Veggie Stir Fry with Cranberry Sauce

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.

 

Chicken Veggie Stir Fry with Cranberry Sauce

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.

 

Chicken Veggie Stir Fry with Cranberry Sauce

The chicken should cook through in just 3-4 minutes. Then you can add all the bright vegetables.

 

Chicken Veggie Stir Fry with Cranberry Sauce

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.

 

Chicken Veggie Stir Fry with Cranberry Sauce

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.

 

Chicken Veggie Stir Fry with Cranberry Sauce

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.

See Recipe
Tips  

Substitute rice for the stir-fry noodles, if desired.

Nutrition Information 
No nutrition information available for this recipe
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