Tart and tangy cranberries paired with an Asian inspired orange flavored sauce makes a perfect stir-fry! This recipe comes together in less than 25 minutes, and tastes SPOT ON. Serve over a bed of rice or cauliflower rice for a complete, family approved meal!!
We’re giving a classic weeknight dish some holiday flare!! And it is amazing. 100% kid devoured and enthusiastically approved! I might need to make this all winter.
Let’s back up a bit. Did I tell you guys I’m writing a new book? Yes, I am nuts. I just finished my One Pot Gluten-Free Cookbook (available for Pre-sale NOW), and I already dove head first into a new project. My publisher approached me a few months ago about being a co-author for a GIANT book of Instant Pot recipes. And while my head told me it was crazy to say yes, my gut and heart told me to GO FOR IT!!
So here I am in the midst of the holidays, and I have a rough draft deadline in just 2 short weeks.
So what does this have to do with Cranberry Orange Chicken Stir-Fry? Well a lot actually. My sweet little family has been eating Instant Pot meals for what feels like months straight (with very few complaints).
My little guy finally asked me the other day, “hey mom, can we eat a normal dinner? You know, one that is made on the stove or the oven, and isn’t the Instant Pot?”
The cranberry orange idea was born out of leftover Thanksgiving ingredients. I wanted a savory recipe for those cranberries. And oranges? They are a staple in our house during the colder months.
So several things I am loving about this dinner: one pan for easy cleanup, less than 25 minutes (really only 20 minutes if you can work quickly), and a complete meal with veggies and lean protein. Not to mention, this flavor combo turned out SOOOOO DELICIOUS!!!
My kiddos were beyond thrilled with this dinner. The little guy, stood over the stove smelling and sneaking in spoons of the sauce before he had it on his plate. He told me over and over again how amazing it was.
A sprinkle of cashews and cilantro to top it off was just what this recipe needed!
Cranberry Orange Chicken Stir-Fry
- 4 tbsp avocado oil, divided
- 1 lb chicken breast, cut into pieces*
- 1 small head of broccoli, chopped into florets
- 1 tbsp chopped fresh ginger
- 3/4 cup fresh cranberries
- 1/4 cup coconut aminos or GF tamari soy sauce
- 2 oranges, squeeze to make juice (about 1/3 cup)
- 1 tbsp rice vinegar
- 1 clove garlic
- 2 tsp sesame oil
- 2 tbsp coconut sugar**
- 1/4 cup freshly chopped cilantro
- 1/4 cup roasted and chopped cashews
Heat a large skillet to medium high heat. Once pan is hot, coat with 2 tbsp oil and toss in chicken. Cook until lightly browned on all sides, about 5 minutes. It's okay if chicken is not completely cooked. Set aside and keep pan hot.
Add the remaining 2 tbsp of oil, now toss in broccoli. Cook for 3-4 minutes, then add ginger. Saute for another 2-3 minutes, until broccoli is lightly browned.
Meanwhile, make your sauce. Whisk together coconut aminos, orange juice, vinegar, sesame oil, garlic, and coconut sugar.
Pour sauce into the pan with broccoli. Now add in cranberries and chicken. Bring to a boil, then reduce heat to low. Simmer for about 5 minutes to let the sauce slightly thicken before serving.
Serve over rice or cauliflower rice. Top with cilantro and cashews.
*You can do up to 1.5 lbs of chicken if you are feeding larger appetites. You will still have enough sauce!
**You can omit for a Whole30 option, but it will be more tart with the cranberries.