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Chicken Veggie Stir Fry with Cranberry Sauce

Chicken Veggie Stir Fry with Cranberry Sauce
  • Prep 15 min
  • Total 25 min
  • Servings 2
A unique and seasonal stir fry with chicken, classic vegetables and a slightly spicy cranberry sauce.
Updated May 3, 2017

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 bag (10 oz) Cascadian Farm™ Frozen Organic Stirfry Blend Chinese, 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

Steps

  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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. Serve this stuff over the noodles with some cilantro and maybe another squirt of sriracha!
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