Pan Fried Chicken With Hoisin Cranberry Sauce Recipes

CHICKEN WITH CRANBERRY-HOISIN SAUCE

Chicken With Cranberry-Hoisin Sauce image

From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario.

Provided by Shelby Jo

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 oz. each)
1 teaspoon canola oil
1 (14 ounce) can unsweetened pineapple tidbits
3 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
2 teaspoons rice wine vinegar
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/4 cup dried cranberries

Steps:

In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

Nutrition Facts : Calories 211, Fat 2.6, SaturatedFat 0.5, Cholesterol 68.7, Sodium 611.1, Carbohydrate 17.1, Fiber 1.2, Sugar 10.3, Protein 28.7

MING TSAI'S CRANBERRY HOISIN CHICKEN RICE

Ming Tsai's Cranberry Hoisin Chicken Rice image

Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. I'm not a meat eater but like to post meat recipes every so often for the tag games. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.

Provided by Sharon123

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
8 chicken thighs (skin on bone in)
12 -14 scallions, sliced (2 bunches)
2 tablespoons garlic, minced
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups chicken stock (low sodium)
1 cup fresh cranberries

Steps:

Preheat oven to 375 degrees F.
In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 980.1, Fat 38.8, SaturatedFat 10, Cholesterol 163.8, Sodium 676, Carbohydrate 98.1, Fiber 5.4, Sugar 9.6, Protein 45.1

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