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Cranberry Chicken

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Cranberry Chicken
This recipe combines chili sauce, brown sugar and cranberry sauce to make the chicken tender and give it some zip. Serve with hot cooked rice or noodles. Serves 6


1-1/4 pounds boneless, skinless chicken breasts, cut into strips
1 large onion, chopped
3 tablespoon butter
1-1/3 cup cups chili sauce
3/4 cup whole berry cranberry sauce
1/3 cup packed brown sugar
3 tablespoons cider vinegar
4-1/2 teaspoon worcestershire sauce
4-1/2 teaspoon prepared mustard
Hot cooked brown rice or whole wheat noodles


In a large skillet, saute the chiken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.