Best 9 Chicken With Cranberry Hoisin Sauce Recipes

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Chicken with cranberry hoisin sauce is a flavorful and satisfying dish that combines the sweet and tangy flavors of cranberry sauce with the savory and umami taste of hoisin sauce. This dish is a great option for a weeknight meal or a special occasion dinner, and it is sure to please everyone at the table. Whether you are a seasoned cook or a beginner in the kitchen, this article will provide you with all the information and guidance you need to create a delicious and memorable chicken with cranberry hoisin sauce dish.

Here are our top 9 tried and tested recipes!

PAN-FRIED CHICKEN WITH HOISIN CRANBERRY SAUCE



Pan-Fried Chicken with Hoisin Cranberry Sauce image

No need for sides-this recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 20

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
2 tablespoons olive oil
SAUCE:
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup hoisin sauce
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
COUSCOUS:
1 medium zucchini, chopped
2 teaspoons olive oil
1-1/4 cups water
2 teaspoons hoisin sauce
1 package (5.8 ounces) roasted garlic and olive oil couscous

Steps:

  • Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs., Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink., Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through., Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.

Nutrition Facts : Calories 695 calories, Fat 18g fat (3g saturated fat), Cholesterol 169mg cholesterol, Sodium 1215mg sodium, Carbohydrate 88g carbohydrate (33g sugars, Fiber 4g fiber), Protein 46g protein.

HOISIN-GLAZED ROAST CHICKEN



Hoisin-Glazed Roast Chicken image

Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.

Provided by Food Network Kitchen

Time 1h15m

Yield 6-8

Number Of Ingredients 11

1/4 cup low-sodium soy sauce
2 tablespoons Chinese rice wine
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons peanut oil
1 star anise pod, broken into points
1/2 teaspoon Szechuan peppercorns, crushed with a knife
2 tablespoons chopped fresh cilantro (stems and leaves)
3 scallions, finely chopped
3 cloves garlic, coarsely chopped
2 quartered chickens (3 to 3 1/2 pounds each)

Steps:

  • Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
  • Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
  • Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
  • Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

CRANBERRY SAUCE CHICKEN II



Cranberry Sauce Chicken II image

Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!

Provided by Honda

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h

Yield 7

Number Of Ingredients 4

6 chicken thighs
1 (16 ounce) can cranberry sauce
1 (8 ounce) bottle Russian-style salad dressing
1 packet dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 38.4 g, Cholesterol 67.7 mg, Fat 20.8 g, Fiber 1.7 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 31.4 g

CRANBERRY SAUCE CHICKEN I



Cranberry Sauce Chicken I image

Chicken breasts baked with an onion cranberry sauce for a simple, sweet and tangy dinner. A great company dish to serve with hot, fluffy white rice.

Provided by phaylock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 12

Number Of Ingredients 6

12 skinless, boneless chicken breast halves
1 ¼ cups cranberry sauce
1 packet dry onion soup mix
½ cup French-style salad dressing
1 teaspoon white sugar
1 pinch ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
  • Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 232 calories, Carbohydrate 15.4 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1 g, Sodium 433.1 mg, Sugar 13.1 g

CHICKEN WITH CRANBERRY SAUCE



Chicken with Cranberry Sauce image

Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons butter
1 1/2 teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts (8 ounces each)
1 medium onion, finely chopped (about 1 cup)
1/2 teaspoon dried sage
2 cups reduced-sodium chicken broth
1 cup cranberries
1/4 cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)

Steps:

  • Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
  • Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
  • Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

Nutrition Facts : Calories 379 g, Fat 15 g, Fiber 1 g, Protein 38 g

MING TSAI'S CRANBERRY HOISIN CHICKEN RICE



Ming Tsai's Cranberry Hoisin Chicken Rice image

Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. I'm not a meat eater but like to post meat recipes every so often for the tag games. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.

Provided by Sharon123

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
8 chicken thighs (skin on bone in)
12 -14 scallions, sliced (2 bunches)
2 tablespoons garlic, minced
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups chicken stock (low sodium)
1 cup fresh cranberries

Steps:

  • Preheat oven to 375 degrees F.
  • In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
  • In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
  • Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 980.1, Fat 38.8, SaturatedFat 10, Cholesterol 163.8, Sodium 676, Carbohydrate 98.1, Fiber 5.4, Sugar 9.6, Protein 45.1

CHICKEN WITH CRANBERRY-HOISIN SAUCE



Chicken with Cranberry-Hoisin Sauce image

"My husband and I have high cholesterol, so I've been trying to lighten recipes to meet our needs," explains Mary Lou Foley of London, Ontario. "This main course is so good, even my two small grandsons come back for more!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings (1 cup sauce).

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
SAUCE:
1 can (20 ounces) unsweetened pineapple tidbits
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons rice vinegar
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/4 cup dried cranberries

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece at a time, and shake to coat. , In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°:. Remove and keep warm., Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use). In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce and reserved pineapple juice. , Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

HOISIN SAUCE NOODLES WITH CHICKEN



Hoisin Sauce Noodles with Chicken image

My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons sesame seeds
2 cups chicken stock
4 small boneless, skinless chicken breasts
Kosher salt
12 ounces dried vermicelli (or angel hair) pasta
1/4 cup hoisin sauce
1/4 cup low-sodium soy sauce
3 tablespoons grated ginger
2 tablespoons sesame oil
1 tablespoon apple cider vinegar
1 teaspoon hot sauce (Tabasco recommended)
6 scallions, thinly sliced

Steps:

  • Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
  • Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
  • Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
  • Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
  • Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
  • Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

CHICKEN WITH CRANBERRY-HOISIN SAUCE



Chicken With Cranberry-Hoisin Sauce image

From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario.

Provided by Shelby Jo

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 oz. each)
1 teaspoon canola oil
1 (14 ounce) can unsweetened pineapple tidbits
3 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
2 teaspoons rice wine vinegar
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/4 cup dried cranberries

Steps:

  • In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
  • In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
  • Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
  • In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
  • Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

Nutrition Facts : Calories 211, Fat 2.6, SaturatedFat 0.5, Cholesterol 68.7, Sodium 611.1, Carbohydrate 17.1, Fiber 1.2, Sugar 10.3, Protein 28.7

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will make the cooking process much smoother.
  • Use fresh, ripe cranberries: Fresh cranberries will give your sauce the best flavor. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • Don't overcook the chicken: Chicken breast can easily become dry and tough if it's overcooked. Cook it just until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Make the sauce ahead of time: The cranberry hoisin sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.
  • Serve with your favorite sides: Chicken with cranberry hoisin sauce can be served with a variety of sides, such as rice, noodles, or roasted vegetables.

Conclusion:

Chicken with cranberry hoisin sauce is a delicious and easy-to-make dish that's perfect for any occasion. The combination of sweet, tart, and savory flavors is sure to please everyone at the table. So next time you're looking for a new chicken recipe to try, give this one a try. You won't be disappointed.

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