Cranberry Sweet and Sour Chicken
Delight your taste buds with this vibrant Cranberry Sweet and Sour Chicken, a bold twist on a classic takeout favorite! Juicy, crispy chicken thighs are coated in a tangy-sweet glaze made with cranberry sauce, rice vinegar, soy sauce, and a hint of brown sugar, delivering a dynamic balance of flavors. Bright red bell peppers and optional pineapple chunks add a pop of color and natural sweetness, while a sprinkle of sesame seeds and green onions provides the perfect finishing touch. Quick and easy to make in under 40 minutes, this dish is ideal for busy weeknights or an impressive dinner spread. Serve it over steamed rice or noodles for a comforting, flavor-packed meal the whole family will love. Perfect for lovers of unique sweet-and-sour recipes, this one will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 cup Cranberry sauce (canned or homemade)
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Ketchup
- 1 medium Red bell pepper
- 0.5 cup Pineapple chunks (optional)
- 2 stalks Green onion
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Coat the chicken pieces in cornstarch, shaking off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until golden and crispy on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Mince the garlic and thinly slice the bell pepper. Chop the green onions and set aside for garnishing.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 1 minute.
Add cranberry sauce, rice vinegar, soy sauce, brown sugar, and ketchup to the skillet. Stir until the mixture is well combined and starts to simmer.
Add the red bell pepper slices and pineapple chunks (if using) to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
Return the cooked chicken to the skillet and toss to coat it evenly in the sweet and sour sauce. Let it simmer for an additional 2-3 minutes until the chicken is heated through and the sauce thickens slightly.
Remove the skillet from heat and transfer the chicken to a serving dish. Garnish with chopped green onions and sesame seeds, if desired.
Serve hot over steamed rice or noodles. Enjoy your Cranberry Sweet and Sour Chicken!
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4059 mg | 176% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 131.0 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 185 mg | 14% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
