Ingredients for Chicken With Cranberry Hoisin Sauce
- All Purpose Flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Boneless Skinless Chicken Breast Halves
- Canola Oil
- Unsweetened Pineapple Tidbits
- 1/4 cup hoisin sauce
- Reduced Sodium Soy Sauce
- 1 tablespoon honey
- Rice Wine Vinegar
- Garlic Clove
- Hot Pepper Sauce
- Dried Cranberries
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How to Make Chicken With Cranberry Hoisin Sauce
- In a large resealable bag, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1.5 lbs boneless, skinless chicken breasts (or thighs), one piece at a time, shaking to coat evenly.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until the juices run clear and the chicken is cooked through.
- Remove the chicken from the skillet and set aside to keep warm.
- Reserve 1/3 cup of pineapple chunks and 1/3 cup of pineapple juice from a (20 ounce) can of pineapple.
- In the same skillet, whisk together 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 cloves minced garlic, and 1/2 teaspoon red pepper sauce (or to taste).
- Stir in the reserved pineapple chunks and pineapple juice.
- Bring the mixture to a boil over medium heat, then reduce heat to low.
- Simmer uncovered for 2 minutes, or until the sauce has slightly thickened and the cranberries are heated through.
- Serve the delicious cranberry hoisin sauce generously over the cooked chicken.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
41g
Fat
2g
Carbs
5g
