Chicken Veggie Stir Fry with Cranberry Sauce

A unique and seasonal stir fry with chicken, classic vegetables and a slightly spicy cranberry sauce. MORE + LESS -

Macheesmo

May 3, 2017

chicken breast

cloves garlic, minced

inches fresh ginger, minced

tablespoon soy sauce

tablespoon sesame oil

ounces stir-fry egg noodles

teaspoon sesame oil

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

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

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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.

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!