Chicken with Cranberry-Hoisin Sauce

by Sarah
from Virtuous Daughters, December 2010~Volume 10, Number 9

• 1/4 c. flour                
• 1/2 tsp. salt                   
• 1/4 tsp. pepper
• 1/2 lb. boneless chicken thighs                         
• 1 T. canola oil
• 1/3 c. pineapple tid-bits                                     
• 1/3 c. pineapple juice
• 3 T. hoisin sauce         
• 2 T. soy sauce                               
• 1 T. honey
• 2 T. sugar                     
• 2 tsp. rice vinegar         
• 1 garlic clove, minced
• 1/2 tsp. hot pepper sauce                                   
• 2 tsp. cornstarch
• 1/4 c. dried cranberries

 
In a large Ziploc bag, combine the flour, salt, and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in hot oil over medium heat for 5–6 minutes on each side or until juices run clear. Remove and keep warm. In a bowl, combine pineapple tid-bits, pineapple juice, hoisin sauce, soy sauce, honey, sugar, vinegar, cornstarch, and dried cranberries; stir well. Pour into skillet, then cook and stir until the mixture comes to a boil. Reduce heat; simmer uncovered for 2 min. Pour over chicken and serve. Yields 6 servings.