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Cranberry Chicken Stir-Fry with Ginger

Source: The Cranberry Cookbook
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
2 tablespoons vegetable oil
2 shallots, finely chopped
1 inch piece of fresh ginger root, peeled and thinly sliced into julienne strips
2 garlic cloves, crushed
4 skinless chicken breasts, about 3 ounces each, thinly sliced
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1/4 cup dried cranberries
4 green onions (scalions), diagonally sliced
2 cups bean sprouts, or sliced green or red bell pepper or carrot strips
Heat the 2 tablespoons of oil in a wok and stir-fry the shallots, ginger, and garlic for 30 seconds. Add the chicken and stir-fry for 2 minutes or until golden brown.

Add the hoisin, oyster, and soy sauces and the cranberries and stir-fry for a further 2 minutes. Check that the chicken is cooked all the way through, then add the green onions and beansprouts or other vegetables, if using, and toss together for 3 - 4 minutes.

In a small saucepan containing 1/2 inch of oil, deep fry the basil leaves and red chili in two batches for 10 - 30 seconds until crisp. Use the basil and chili as a garnish for the stir-fry.

Recipe reprinted by permission of Hamlyn. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 255
Fat. Total: 11g
Fiber: 2g
Carbohydrates, Total: 16g
Sodium: 475mg
% Cal. from Fat: 39%
Cholesterol: 50mg
Protein: 25g
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