Sweetandsourcranberrychicken Recipes

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.

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.

Steps:

• Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat oil in a large wok to 350 degrees F (175 degrees C).
• While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
• Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
• Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
• Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

Steps:

• Combine cranberry sauce and sweet-and-sour sauce in slow cooker.
• Add meatballs; stir to coat. Cover with lid.
• Cook on LOW for 2 to 3 hours (or on HIGH for 1 hour).

Steps:

• Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
• Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
• Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
• Remove chicken from the refrigerator. Dip each piece in coating.
• Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
• Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
• Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
• Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.