Sweet-and-Sour Cranberry Chicken Stir-Fry
Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.
Yield
4
Ingredients
1 cup jellied cranberry sauce (from a 14-oz. can)
3 Tbsp. unseasoned rice vinegar
2 tsp. finely grated orange zest
¼ cup fresh orange juice
2 tsp. toasted sesame oil
3 Tbsp. soy sauce, divided
1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain
1 Tbsp. cornstarch
4 Tbsp. (or more) vegetable oil, divided
1 lb. green beans, trimmed
6 garlic cloves, finely chopped
1 ½" piece ginger, peeled, finely chopped
Kosher salt
Thinly sliced orange zest and toasted sesame seeds (for serving)
Steamed white rice (for serving; optional)
Instructions
Step 1
Whisk 1 cup jellied cranberry sauce (from a 14-oz. can), 3 Tbsp. unseasoned rice vinegar, 2 tsp. finely grated orange zest, ¼ cup fresh orange juice, 2 tsp. toasted sesame oil, and 2 Tbsp. soy sauce in a small bowl until jelly is mostly dissolved (some lumps are okay); set sauce aside.
Step 2
Toss 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, 1 Tbsp. cornstarch, and remaining 1 Tbsp. soy sauce in a medium bowl until chicken is well coated; set aside.
Step 3
Heat 2 Tbsp. vegetable oil in a large skillet over high. Cook 1 lb. green beans, trimmed, tossing very occasionally, until tender and deeply browned in spots, 6–8 minutes. Using tongs, transfer to a large bowl.
Step 4
Heat remaining 2 Tbsp. vegetable oil in same pan. Arrange reserved chicken in a single layer and cook, tossing very occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with green beans.
Step 5
If pan is dry, add more vegetable oil (up to 2 Tbsp.). Add 6 garlic cloves, finely chopped, and one ½" piece ginger, peeled, finely chopped, and cook, stirring constantly, until fragrant, about 1 minute. Add reserved sauce; cook, stirring, until thickened slightly, about 1 minute. Return green beans and chicken to pan; toss to coat.
Step 6
Remove stir-fry from heat; season with kosher salt. Top with thinly sliced orange zest and toasted sesame seeds. Serve with steamed white rice if desired.
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