Sweet and Hot Cranberry Chicken
Sweet and Hot Cranberry Chicken served over white rice, crushed red pepper flakes added for the heat. Orange juice adds some sweet…
Sweet and Hot Cranberry Chicken
Ingredients
- 1 pound boneless chicken thighs or breast, cut into bite size pieces
- 1 tablespoon corn starch
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 can cranberry sauce, 14 ounce, whole or jellied, your choice
- 1/4 cup orange juice
- 2 tablespoons low sodium soy sauce
- 1 orange, for orange zest and zest strips for garnish
- 12 ounce bag fresh or frozen skinny green beans
- 1 tablespoon shredded fresh ginger
- 2 teaspoons garlic and herb no salt seasoning blend
- Pinch or more red pepper flakes, your preference low heat or more heat
- 3 cups cooked rice, kept warm
- toasted sesame seeds (optional) for garnish
- dried cranberries (optional) for garnish
Directions
- Mix the cut up chicken with the cornstarch, salt and pepper to taste, on a plate, toss to coat, set aside.
- In a bowl add the cranberry sauce, orange juice, soy sauce, mix until combined, set aside.
- In a skillet add about 1/4 cup water, heat on low/medium, add green beans and place on lid, allow to cook until green beans are tender, not mushy. Turn off heat. Set aside.
- In another large skillet add olive oil, set heat on medium, after oil is heated add the chicken mixture and spread evenly in the skillet.
- Cook a few minutes then stir fry for a few more minutes, cook on all sides. Add the garlic seasoning, ginger, red pepper flakes, and a couple teaspoons of orange zest. Stir everything to incorporate everything together. Add more oil if needed.
- Add the green beans to the chicken skillet, toss, add the cranberry sauce mixture and toss with tongs, to coat everything. Turn heat to low.
- Allow to cook for another 10 minutes on low, sauce will thicken, turn off heat. Serve over cooked rice, add garnish if you like. Serves about 3-4. Enjoy!
