Wednesday, December 15, 2010

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!

No comments:

Post a Comment