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Hey there, fellow food lovers! Anna here, and if you’re anything like me, you’re always on the hunt for those super simple, incredibly tasty chicken recipes that make weeknight dinners a breeze. My kitchen is all about making everyday cooking joyful, and today, I’m SO excited to share a real gem with you: this 20-Minute Cranberry-Orange Chicken Stir-Fry. Seriously, who knew you could get such amazing flavor in just 20 minutes? Forget those complicated recipes; this one is designed to get a delicious, vibrant meal onto your table without the fuss. It’s the perfect solution when you’re short on time but craving something truly satisfying and bright.
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Why You’ll Love This 20-Minute Cranberry-Orange Chicken Stir-Fry
Okay, so you’ve got the super speedy intro, but let me tell you why this 20-Minute Cranberry-Orange Chicken Stir-Fry is going to become your new best friend in the kitchen. It’s one of those recipes that just *works*, no matter what kind of day you’re having. It’s fast, it’s packed with bright flavors, and it’s surprisingly good for you!
Quick and Easy Preparation
Seriously, the name says it all! This stir-fry is designed for speed. With just 5 minutes of prep and 15 minutes of cooking, you get a fantastic meal on the table in a total of 20 minutes. The steps are super straightforward, making it perfect even if you’re new to stir-frying.
Bursting with Flavor
The star here is that amazing cranberry-orange sauce. It’s this incredible mix of sweet, tangy, and a little bit zesty. The bright citrus cuts through the richness of the chicken, while the cranberries add these delightful little bursts of flavor. It’s a taste sensation that’s totally unique and super addictive!
Healthy and Wholesome
Even though it’s quick, this stir-fry doesn’t skimp on the good stuff. We’re using lean chicken breast and tossing in some crisp veggies. It’s a balanced meal that feels really satisfying without weighing you down. You get protein, fiber, and a fantastic flavor kick all in one!
Gathering Your Ingredients for 20-Minute Cranberry-Orange Chicken Stir-Fry
Alright, let’s get our mise en place ready for this speedy 20-Minute Cranberry-Orange Chicken Stir-Fry! Having everything prepped before you start cooking is the real secret to making it so fast and stress-free. I always go for lean chicken breast because it cooks up so quickly and tenderly, and for the aromatics, fresh is best – it just makes a world of difference in flavor!
Chicken and Aromatics
You’ll need about a pound of chicken breast, sliced thinly into strips. Don’t forget to season them with a little salt and pepper before they hit the pan! For that amazing fragrant base, we’ve got 1 teaspoon of grated fresh ginger and 1 clove of garlic, minced nice and fine.
Fresh Vegetables
I love using thin-sliced green beans for that nice crisp bite, but broccoli florets work just as beautifully! We’re talking about 1 cup total. Feel free to swap in your favorite quick-cooking veggies if you have something else on hand! You might also like our smothered green beans recipe.
The Vibrant Cranberry-Orange Sauce
This is where the magic happens! You’ll need 1/2 cup of low-sugar orange juice for that bright citrus base, and then 2 tablespoons of orange marmalade or 1 tablespoon of maple syrup for a touch of sweetness. Orange zest is a must – about 1 teaspoon – to really amp up that fresh orange punch. We’ll also add 2 tablespoons of soy sauce for that savory depth, and then 1 teaspoon of cornstarch mixed with 2 tablespoons of water to thicken everything up beautifully. Finally, we fold in 1/4 cup of dried cranberries right at the end for little pops of chewy goodness!
Step-by-Step Guide to Your 20-Minute Cranberry-Orange Chicken Stir-Fry
Alright, let’s get this amazing 20-Minute Cranberry-Orange Chicken Stir-Fry cooking! The beauty of this recipe is how quickly everything comes together. Just follow these simple steps and you’ll have a delicious meal on your plate in no time!
Preparing the Chicken
First things first, grab those seasoned chicken strips. Heat about 1 tablespoon of olive oil in your skillet over medium-high heat. You want it nice and hot! Carefully add the chicken in a single layer – don’t overcrowd the pan, or it’ll steam instead of sear. Let it cook for about 3 to 4 minutes, just until it’s nicely browned on the outside. It doesn’t need to be cooked all the way through yet!
Cooking the Vegetables and Aromatics
Now, toss those green beans or broccoli florets right into the same skillet with the chicken. Stir-fry them for another 2 to 3 minutes. You want them to get tender-crisp, still having a little bite to them. Next, add in your minced garlic and grated ginger. Stir them around for just about 30 seconds until you can really smell that wonderful fragrance – be careful not to burn the garlic!
Crafting the Cranberry-Orange Sauce
While your veggies are doing their thing, let’s whip up that incredible sauce. In a small bowl, whisk together the low-sugar orange juice, orange marmalade (or maple syrup), that lovely orange zest, and the soy sauce. Make sure it’s all combined. Now, whisk in the cornstarch and water mixture. This little slurry is our secret weapon for getting that perfect, glossy sauce that coats everything beautifully. Whisk it until there are no lumps!
Bringing It All Together
Pour that glorious cranberry-orange sauce right into the skillet with the chicken and veggies. Toss everything together really well, making sure every piece is coated. Let it bubble and cook for just 1 to 2 minutes, stirring constantly. You’ll see the sauce thicken up beautifully, clinging to the chicken and vegetables. Finally, gently fold in the dried cranberries. Give it a taste and add a pinch more salt or pepper if you think it needs it. And there you have it – your perfect 20-Minute Cranberry-Orange Chicken Stir-Fry is ready to go!
Tips for the Perfect 20-Minute Cranberry-Orange Chicken Stir-Fry
You’ve got the recipe, you’ve got the time, now let’s make sure your 20-Minute Cranberry-Orange Chicken Stir-Fry turns out absolutely fantastic every single time! A few little tricks can make all the difference.
Ingredient Preparation is Key
Seriously, this is the biggest tip for any stir-fry, especially when you’re aiming for that 20-minute mark! Get ALL your chicken sliced, your veggies chopped, your ginger and garlic minced, and your sauce ingredients measured out *before* you even think about turning on the stove. It makes the whole cooking process so smooth and stress-free.
Achieving the Right Sauce Consistency
If your sauce seems a little too thin once it’s in the pan, don’t panic! Just let it bubble for another minute or two, stirring constantly. If it’s somehow too thick (which is rare with this recipe), a tiny splash more orange juice or water can loosen it right up. The cornstarch really does its job quickly!
Flavor Adjustments
This recipe hits a sweet spot, but everyone’s taste buds are different! Want it sweeter? Add a little more orange marmalade or maple syrup. Craving more tang? A tiny squeeze of fresh orange juice at the end can do wonders. And of course, always taste and adjust that salt and pepper before serving!
Serving Suggestions for Your Cranberry-Orange Chicken Stir-Fry
This Cranberry-Orange Chicken Stir-Fry is fantastic all on its own, but serving it up right makes it a complete, satisfying meal! My go-to is always fluffy white rice or, for a lighter option, some tender cauliflower rice. They both soak up that delicious sauce perfectly. You could also serve it over quinoa for an extra protein boost, or even alongside some steamed edamame for more color and texture. Honestly, whatever you choose, it’s going to be a hit!
Storing and Reheating Your Cranberry-Orange Chicken Stir-Fry
Got some delicious Cranberry-Orange Chicken Stir-Fry leftovers? Lucky you! Storing and reheating it properly makes sure you get to enjoy that amazing flavor all over again. It’s super easy to keep it tasting great for another meal.
Storage Guidelines
Once your stir-fry has cooled down a bit, pop it into an airtight container. It’ll keep nicely in the refrigerator for up to 3 days. Just make sure it’s sealed well to keep it fresh!
Reheating Methods
The best way to reheat this is gently on the stovetop. Pop it back into a skillet over medium-low heat, stirring occasionally, until it’s warmed through. If it seems a little dry, a tiny splash of water or orange juice can help revive that lovely sauce. You can also use the microwave, just heat in 30-second bursts, stirring in between, until it’s hot.
Frequently Asked Questions about 20-Minute Cranberry-Orange Chicken Stir-Fry
Got questions about whipping up this speedy 20-Minute Cranberry-Orange Chicken Stir-Fry? I’ve got you covered! It’s pretty adaptable, so let’s dive into some common queries.
Can I use different vegetables in this stir-fry?
Absolutely! Feel free to swap in other quick-cooking veggies you love. Snow peas, bell peppers (sliced thin!), zucchini, or even some baby corn would be fantastic. Just make sure to cut them to a similar size so they cook evenly with the green beans or broccoli.
How can I make the sauce less sweet?
If you prefer a less sweet sauce, you can easily adjust it! Try using just 1 tablespoon of orange marmalade or sticking with the maple syrup option and maybe even using a little less of that. A splash more soy sauce or a tiny bit of rice vinegar can also add a nice tang to balance the sweetness.
Is this recipe suitable for meal prep?
Yes, it’s great for meal prep! You can slice your chicken and chop your veggies ahead of time and store them in the fridge. You can even whisk up the sauce ingredients (minus the cornstarch/water slurry) and keep them separate. Then, when you’re ready, it’s just a matter of cooking and combining!
What kind of chicken is best for this stir-fry?
Chicken breast is my top pick here because it cooks so quickly and stays tender, which is perfect for our 20-minute goal. You could also use boneless, skinless chicken thighs, but they might take a minute or two longer to cook through. Just slice them thinly!
Estimated Nutritional Information for Cranberry-Orange Chicken Stir-Fry
Just a heads-up, the nutritional info for this 20-Minute Cranberry-Orange Chicken Stir-Fry is an estimate, because, you know, cooking can vary! But it gives you a good idea of what you’re working with. It’s pretty balanced, packed with protein from the chicken and goodness from the veggies and that vibrant sauce. It’s a tasty way to get a wholesome meal on the table!
Nutritional Breakdown Per Serving
| Calories | 350 |
| Fat | 12g |
| Saturated Fat | 3g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Sugar | 15g |
| Protein | 30g |
| Sodium | 600mg |
| Cholesterol | 80mg |
Share Your 20-Minute Cranberry-Orange Chicken Stir-Fry Experience!
I just love hearing from you all! If you give this 20-Minute Cranberry-Orange Chicken Stir-Fry a try, please let me know how it turned out. Drop a comment below with your thoughts, share your favorite tweaks, or give it a rating! Your feedback helps others discover how delicious and easy weeknight meals can be! You can also find more delicious recipes on our Pinterest page.
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Speedy Cranberry-Orange Chicken Stir-Fry Winner
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A quick and flavorful chicken stir-fry featuring a bright cranberry-orange sauce, perfect for a speedy weeknight meal.
Ingredients
- 1 lb chicken breast, thin strips
- 1 tbsp olive oil
- 1 cup thin-sliced green beans or broccoli florets
- 1/2 cup low-sugar orange juice
- 2 tbsp orange marmalade or 1 tbsp maple syrup
- 1 tsp orange zest
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/4 cup dried cranberries (or 1/3 cup fresh, chopped)
- Salt
- Pepper
Instructions
- Season chicken strips with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes until browned.
- Add green beans or broccoli florets to the skillet and stir-fry for 2–3 minutes until tender-crisp.
- Stir in grated ginger and minced garlic, cooking for 30 seconds until fragrant.
- In a small bowl, whisk together orange juice, orange marmalade (or maple syrup), orange zest, soy sauce, cornstarch, and water to create the sauce.
- Pour the sauce into the skillet and toss everything together. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
- Fold in the dried cranberries and adjust seasoning with salt and pepper if needed.
Notes
- Serve immediately with rice or cauliflower rice.
- For a fresher cranberry flavor, use chopped fresh cranberries.
- Adjust sweetness by using more or less orange marmalade or maple syrup.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop Stir-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
