CHICKEN WITH CRANBERRY-HOISIN SAUCE
"My husband and I have high cholesterol, so I've been trying to lighten recipes to meet our needs," explains Mary Lou Foley of London, Ontario. "This main course is so good, even my two small grandsons come back for more!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°:. 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 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN WITH CRANBERRY-HOISIN SAUCE
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
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
HOISIN-GLAZED ROAST CHICKEN
Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.
Provided by Food Network Kitchen
Time 1h15m
Yield 6-8
Number Of Ingredients 11
Steps:
- Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
- Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
PAN-FRIED CHICKEN WITH HOISIN CRANBERRY SAUCE
No need for sides-this recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs., Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink., Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through., Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.
Nutrition Facts : Calories 695 calories, Fat 18g fat (3g saturated fat), Cholesterol 169mg cholesterol, Sodium 1215mg sodium, Carbohydrate 88g carbohydrate (33g sugars, Fiber 4g fiber), Protein 46g protein.
HOISIN BARBECUE CHICKEN BREASTS
Make and share this Hoisin Barbecue Chicken Breasts recipe from Food.com.
Provided by LMillerRN
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler.
- While the broiler heats, combine the hoisin, honey, vinegar, and oil in a small saucepan; bringing to a boil over medium-high heat. Combine cornstarch and water; add to hoisin mixture, stirring with whisk. Bring to a boil; cook 1 minute stirring constantly. Remove from heat.
- Combine salt and next 4 ingredients (salt through five-spice powder); rub evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray, and broil 5 minutes. Brush with hoisin mixture; broil 4 minutes or until done, basting frequently with hoisin mixture.
Nutrition Facts : Calories 280.5, Fat 4.9, SaturatedFat 1, Cholesterol 99.1, Sodium 515, Carbohydrate 17.2, Fiber 0.6, Sugar 13, Protein 39.9
MING TSAI'S CRANBERRY HOISIN CHICKEN RICE
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
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
HOISIN AND CRANBERRY ROASTED CHICKEN BREAST
This recipe uses bone in skinless chicken breast (for best flavor) A serving for this recipe is half a breast....they seem to be so big in the packages I get. From Eating Well.
Provided by Lynette !
Categories Chicken
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 450°F.
- 2. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger, but thinner). Sprinkle the chicken with the five spice powder and salt.
- 3. Place 3 tablespoons flour in a shallow dish. Dredge both sides of the chicken in the flour.
- 4. Heat the oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to a baking sheet. Bake until an instant read thermometer inserted into the thickest part of the breast registers 165°, 15 to 20 minutes.
- 5. Return the skillet to medium heat, add shallot and cook, stirring, until fragrant, about 1 minute. Add the sherry and cranberries; cook until the sherry is reduced by about half and the cranberries are beginning to soften, about 1 minute. Add 1 cup broth; brink to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.
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