Chicken With Cranberry-Hoisin Sauce

READY IN: 30mins
Recipe by Shelby Jo

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

Top Review by justcallmetoni

Like TeresaS I scaled this recipe down to two and served it with bone in breasts as that is what I had on hand. I made the initial sauce with a bit of extra juice and used that to baste the chicken breasts and served the remaining sauce reduced as directed as an accompaniment. I think this work better with crushed pineapple. Thanks!

Ingredients Nutrition

Directions

  1. In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
  2. 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.
  3. Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
  4. In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
  5. 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.

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