Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cranberry sauce (whole berry preferred)
- 1/4 cup orange marmalade
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon orange zest
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Instructions
- Step 1: In a medium bowl, whisk together cranberry sauce, orange marmalade, soy sauce, honey, orange zest, ginger, and garlic powder.
- Step 2: Add the chicken pieces to the bowl and toss to coat evenly in the sauce. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 3: Heat 1 tablespoon of oil (vegetable or canola) in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes).
- Step 4: Increase the heat to high and cook for another 1-2 minutes, allowing the sauce to thicken slightly. If the sauce is too thin, you can simmer it uncovered for a minute or two longer.
- Step 5: Serve immediately over rice or quinoa. Garnish with extra orange zest, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent drying.
- Serve this Cranberry Orange Chicken over a bed of fluffy rice and roasted vegetables for a complete and satisfying meal.
- For extra zing, add a pinch of red pepper flakes to the marinade before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American