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–+ servings

Sweet-and-Sour Cranberry Chicken Stir-Fry

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A quick and flavorful stir-fry featuring juicy chicken, vibrant veggies, and a glossy cranberry sauce, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Stir-Fry
  • 1 lb chicken breast, sliced Can substitute with boneless thighs or tofu.
  • 2 tsp cornstarch To keep chicken juicy.
  • 1 tbsp oil For cooking.
  • 2 cups mixed vegetables Bell peppers, snap peas, or other quick-cooking veggies.
For the Sauce
  • 1/2 cup cranberry sauce Whole-berry works best.
  • 2 tbsp soy sauce Use low-sodium if desired.
  • 1 tbsp rice vinegar Add for brightness.
  • 1 tbsp honey or brown sugar Adjust sweetness to taste.
  • 2 cloves garlic, minced For flavor.
  • 1 tbsp fresh ginger, grated For flavor.
  • 2 tbsp water To thin the sauce as needed.

Method
 

Preparation
  1. Slice chicken and vegetables.
  2. Toss chicken with cornstarch and salt.
  3. Mix sauce ingredients in a bowl: cranberry sauce, soy, rice vinegar, honey, garlic, ginger, and water.
Cooking
  1. Heat oil in a skillet over medium-high heat.
  2. Add chicken to the pan in a single layer and sear for 1-2 minutes without moving.
  3. Flip chicken and cook until done, then transfer to a plate.
  4. Add veggies to the pan and cook until crisp-tender.
  5. Return chicken to the pan, pour in the sauce, and simmer for 30-60 seconds until glossy.
  6. If sauce is too thick, add a splash of water; if too thin, simmer for an additional minute.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 29gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 8g

Notes

Serve with rice or noodles and top with sesame seeds or green onions. Adjust the sweetness of the sauce to your taste and feel free to add extra vegetables.
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