Sweet-and-Sour Cranberry Chicken Stir-Fry

If you’ve ever experienced a true American Thanksgiving, chances are you’ve had canned cranberry jelly. The ribbed, cylindrical beauty plops out of the can like a gavel marking the start of the holiday, retaining its signature shape so guests can slice off just the right amount. While this is a perfectly acceptable (if not downright encouraged) way of serving, here the jelly is used as a weeknight dinner shortcut, transforming into a quick stir-fry sauce that coats chicken and green beans in a glossy sweet-and-sour sauce reminiscent of orange chicken. Just make sure to grab a can of jellied cranberry sauce, not the whole-berry kind. While they might look similar, the former will result in a smooth and glossy glaze (the berries in the other will clump it up).