Skip to Content
Menu

Chicken Veggie Stir Fry with Cranberry Sauce

  • Jump to Recipe
  • Save
Macheesmo
Updated May 3, 2017
  • Save
  • Share
  • Jump to Recipe
A unique and seasonal stir fry with chicken, classic vegetables and a slightly spicy cranberry sauce.

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!

Chicken Veggie Stir Fry with Cranberry Sauce

  • Prep Time 15 min
  • Total 25 min
  • Servings 2
  • Ingredients 15
  • Save
  • Share
  • Print
  • Keep Screen On

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

Instructions

  • Step 
    1
    Slice chicken thin and toss with garlic, ginger, soy sauce, and sesame oil. Set aside and let marinate for a few minutes.
  • Step 
    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.
  • Step 
    3
    Whisk together sauce ingredients and set aside. Thaw vegetables on defrost in the microwave.
  • Step 
    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.
  • Step 
    5
    Add vegetables to the wok and stir to combine.
  • Step 
    6
    Add sauce to the skillet or wok and stir. The sauce should thicken after a minute or two.
  • Step 
    7
    When sauce is thick, serve the stir-fry over the noodles. Garnish the plates with fresh cilantro and extra sriracha sauce.

Nutrition

No nutrition information available for this recipe

Expert Tips

© 2025 ®/TM General Mills All Rights Reserved