Cranberrysweetandsourchicken Recipes

SWEET AND SOUR CRANBERRY CHICKEN

Steps:

• In a 13" x 9" baking dish, place chicken pieces.
• In a small bowl, mix together Catalina salad dressing, whole-berry cranberry sauce, onion soup mix and brown sugar until smooth. Pour evenly over chicken pieces.
• Cover and bake at 350 for about 30-40 minutes.
• Serve over hot cooked rice.

CRANBERRY SWEET AND SOUR CHICKEN

Steps:

• Place chicken in a large mixing bowl.
• Drain the pineapple; reserve the juice (you should have about 1/3 cup juice).
• Add pineapple, bell pepper strips, and rice to the chicken; stir to combine.
• In a saucepan, combine the cornstarch and brown sugar; add in reserved pineapple juice, the cranberry sauce, orange juice concentrate, vinegar, sherry, soy sauce, and ginger.
• Cook and stir over medium heat until thickened and bubbly.
• Add sauce to chicken mixture; stir to coat.
• Transfer mixture to an ungreased 2-quart casserole dish.
• Bake, covered, at 350° for 30 minutes.
• Sprinkle with almonds; bake, uncovered, 5 minutes.

CRANBERRY SWEET AND SOUR CHICKEN

Steps:

• Combine pineapple liquid and cornstarch.
• Stir in sauces and set aside.
• Heat oil in a large fry pan over high heat.
• Add chicken, salt, and pepper.
• Stir-fry until no longer pink.
• Add peppers and pineapple tidbits.
• stir fry 2 minutes longer.
• Stir the cornstarch mixture and add to chicken.
• Cook and stir constantly, over med heat until thickened.
• Server over rice or chow mien noodles.