3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
1 garlic clove, minced
4 skinned and boned chicken breast halves
3 tablespoons brown sugar
1 tablespoon dark sesame oil
1 small onion, chopped
1/2 cup dried cranberries
1 to 2 tablespoons sesame seeds, toasted (optional)
1 to 2 tablespoons minced green onions (optional)
How to Make It
Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour.
Remove chicken from marinade, reserving marinade.
Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.
I've been making this recipe for 10 years, and love it. It's also easy to adapt - today I made it using cornish game hens. I didn't have any brown sugar, so I substituted 2 tablespoons white sugar and 1 tablespoon molasses. It is yummy!
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