Sweet-and-Sour Cranberry Chicken Stir-Fry

Ingredients

For 4 servings

• •1 tasse jellied cranberry sauce (from a 14-oz. can)
• •3 c. à soupe unseasoned rice vinegar
• •2 c. à café finely grated orange zest
• •0.25 tasse fresh orange juice
• •2 c. à café toasted sesame oil
• •3 c. à soupe soy sauce, divided
• •1 lb skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain
• •1 c. à soupe cornstarch
• •4 c. à soupe (or more) vegetable oil, divided
• •1 lb green beans, trimmed
• •6 garlic cloves, finely chopped
• •1.5 " piece ginger, peeled, finely chopped
• •Kosher salt
• •Thinly sliced orange zest and toasted sesame seeds (for serving)
• •Steamed white rice (for serving; optional)

Method

1. 1.Whisk 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, and 2 Tbsp. soy sauce in a small bowl until jelly is mostly dissolved (some lumps are okay); set sauce aside.
2. 2.Toss 1 lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, 1 Tbsp. cornstarch, and remaining 1 Tbsp. soy sauce in a medium bowl until chicken is well coated; set aside.
3. 3.Heat 2 Tbsp. vegetable oil in a large skillet over high. Cook 1 lb. green beans, trimmed, tossing very occasionally, until tender and deeply browned in spots, 6–8 minutes. Using tongs, transfer to a large bowl.
4. 4.Heat remaining 2 Tbsp. vegetable oil in same pan. Arrange reserved chicken in a single layer and cook, tossing very occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with green beans.
5. 5.If pan is dry, add more vegetable oil (up to 2 Tbsp.). Add 6 garlic cloves, finely chopped, and one ½" piece ginger, peeled, finely chopped, and cook, stirring constantly, until fragrant, about 1 minute. Add reserved sauce; cook, stirring, until thickened slightly, about 1 minute. Return green beans and chicken to pan; toss to coat.
6. 6.Remove stir-fry from heat; season with kosher salt. Top with thinly sliced orange zest and toasted sesame seeds. Serve with steamed white rice if desired.