Sweet and Sour Cranberry Chicken Stir Fry

Tags: dinner - chicken - GF - GF chicken - GF dinner
Active Time: 45 minutes
Passive Time: N/A
Serves: 4

Easy weeknight stir fry with a Thanksgiving feel

Bon Appetit

• Jellied cranberry sauce: 1 cup (from a 14oz can)
• Unseasoned rice vinegar: 3 tbsp
• Orange zest: 2 tsp finely grated
• Orange juice: 1/4 cup (fresh)
• Toasted sesame oil: 2 tsp
• Soy sauce: 3 tbsp, divided

• Chicken breast: 1 lb boneless skinless, halved and thinly sliced
• Cornstarch: 1 tbsp

• Vegetable oil: 4 tbsp, divided

• Green beans: 1 lb, trimmed

• Garlic: 6 cloves, minced
• Ginger: 1/2 inch piece, minced

• Salt: to taste

• Orange zest: sliced, as garnish
• Toasted sesame seeds: as garnish

• Serve with white rice
• Make sure to use GF soy sauce
• 2 oranges works well for the amounts you need
• If you only find whole berry cranberry sauce, put it in the food processor until smooth

1. Whisk cranberry sauce, vinegar, grated orange zest, orange juice, sesame oil, and 2 tbsp soy sauce in a small bowl until jelly is mostly dissolved
2. Toss chicken, cornstarch, and remaining 1 tbsp soy sauce in a medium bowl until chicken is well-coated
3. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Cook green beans, tossing very occasionally, until tender and deeply browned in spots, about 6-8 minutes. Use tongs to transfer to a bowl
4. Add remaining 2 tbsp to the same skillet or wok and arrange chicken in a single layer. Cook, tossing occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with green beans
5. If pan is dry, add more vegetable oil (up to 2 tbsp). Add garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add reserved sauce and cook until slightly thickened, about 2-3 minutes. Add green beans and chicken and toss to coat. Salt to taste
6. Put in bowls with white rice and garnish with sliced orange zest and sesame seeds