Name: Sweet-and-Sour Cranberry Chicken Stir-Fry
Total time: 30 minutes
Yield: 4 servings
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)

A stainless steel skillet of sweet and sour cranberry chicken and green beans atop a white tiled surface and alongside a...

Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma Ringness

If you’ve ever experienced a true American Thanksgiving, chances are you’ve had canned cranberry jelly. The ribbed, cylindrical beauty plops out of the can like a gavel marking the start of the holiday, retaining its signature shape so guests can slice off just the right amount. While this is a perfectly acceptable (if not downright encouraged) way of serving, here the jelly is used as a weeknight dinner shortcut, transforming into a quick stir-fry sauce that coats chicken and green beans in a glossy sweet-and-sour sauce reminiscent of orange chicken. Just make sure to grab a can of jellied cranberry sauce, not the whole-berry kind. While they might look similar, the former will result in a smooth and glossy glaze (the berries in the other will clump it up).

Recipe notes

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