Ingredients
- Chicken breasts, boneless, skinless: 2 lbs
- Orange juice: 1 cup
- Cranberry sauce (whole berry): 1 can (14 oz)
- Orange zest: 1 tablespoon
- Soy sauce: 2 tablespoons
- Olive oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Cornstarch: 1 tablespoon
Instructions
- Step 1: In a large bowl, whisk together orange juice, cranberry sauce, orange zest, soy sauce, and minced garlic.
- Step 2: Cut chicken breasts into 1-inch cubes. Add the chicken to the cranberry orange sauce mixture, stir to coat well, and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Step 3: Heat olive oil in a large skillet or wok over medium-high heat.
- Step 4: In a small bowl, whisk together cornstarch with 2 tablespoons of cold water to create a slurry. Add the cornstarch slurry to the chicken mixture and stir to combine.
- Step 5: Add the chicken and sauce to the hot skillet. Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 8-10 minutes.
Notes
- For even deeper flavor, marinate the chicken overnight, just be sure to keep it refrigerated!
- To reheat, gently warm the chicken in a skillet over medium-low heat with a splash of chicken broth or orange juice to prevent it from drying out.
- Serve this vibrant chicken dish over a bed of fluffy rice or quinoa to soak up all that delicious sauce.
- A little grated ginger adds a warm spice that complements the orange and cranberry beautifully, especially if you prefer less sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American