Cranberried Chicken Stir-Fry
Chicken Stir-Fry with Cranberries, Carrots, Zucchini and Bean Sprouts
Ingredients
Ingredients for Cranberried Chicken Stir-Fry
  • 1 1/4 cups jellied Cranberry Sauce
  • 1/3 cup Dry Sherry
  • 1/4 cup water
  • 2 T soy sauce
  • 1/4 cup balsamic vinegar
  • 2 T cornstarch
  • 2 T cooking oil
  • 2 cloves garlic, minced
  • 2 cups carrots, thinly sliced
  • 2 cups zucchini, cut into julienne strips
  • 2 cups cooked chicken breast,cut to 1/2 cubes
  • 4 cups bean sprouts, steamed
Instructions
Directions
  1. Combine cranberry sauce, sherry, water, soy sauce, vinegar and cornstarch. Mix until smooth; set aside. Preheat wok or large skillet over high heat; add oil. Stir-fry garlic in hot oil 30 seconds. Add carrots, stir-fry for 3 minutes. Add zucchini and chicken. Stir-fry for 1 minute. Stir cranberry mixture; add to wok. Mix to coat vegetables and chicken; cook and stir until bubbly. Cover; cook 1 minute longer. Serve over sprouts.
  2. Recipe courtesy of: Alex Janowski for The Best of Cranfest Cranberry Recipes Cookbook
Source
  1. Recipe courtesy of: Alex Janowski for The Best of Cranfest Cranberry Recipes