Crunchy Ginger Chicken, Orange Couscous & Cranberry Sweet & Sour Sauce

Crunchy Ginger Chicken:

1 egg

1 c. panko breadcrumbs

1 T. fresh cilantro, chopped

1 tsp. fresh ginger, grated

¼ tsp. salt

⅛ tsp. ground black pepper

2 boneless chicken breasts

Preheat oven to 350 degrees.  Add egg to a bowl and beat lightly.  In another bowl add panko, cilantro, ginger, salt and pepper; mix well.  Cut chicken breasts into thin strips.  Dip each chicken strip in the egg and then the panko breading.  Place breaded chicken in a lightly greased glass pan (single layer).  Bake chicken for 30-35 minutes or until lightly browned.

Cranberry Sweet & Sour Sauce:

¼ c. fresh cranberries, finely chopped

2 T. sugar

1 c. cranberry juice

⅓ c. red wine vinegar

½ c. brown sugar

1 T. fresh lemon juice

½ T. soy sauce

1 tsp. fresh ginger, grated

2½ T. corn starch

3 T. cranberry juice

Finely chop the cranberries in a food processor or blender then add 2 T. sugar.  Set cranberry mixture in refrigerator for 6-8 hours.  Mix 1 cup cranberry juice, vinegar, brown sugar, lemon juice, soy sauce and ginger together in a small sauce pan and bring to a boil.  Mix corn starch and 3 T. cranberry juice together until smooth then add it to the boiling cranberry mixture.  Stir continuously until thickened.  Remove from heat and add fresh cranberry mixture.  

Orange Couscous:

1 c. chicken broth

⅓ c. orange juice

1 c. uncooked couscous

¼ c. chopped green onions

¼ c. sliced almonds, toasted

¼ c. craisins

Bring chicken broth and orange juice to a boil and pour into bowl with dry couscous.  Cover bowl and let it sit for 5 minutes.  Fluff with a fork add green onions, almonds and craisins.  

Serve chicken with couscous on the side and cranberry sweet & sour sauce on top of both or as a dipping sauce for the chicken. Enjoy!