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Pan-Fried Chicken with Hoisin Cranberry Sauce Recipe

Pan-Fried Chicken with Hoisin Cranberry Sauce Recipe

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. —Simple & Delicious Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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 eggs, beaten
  • 1 cup panko (Japanese) 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
  • 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


  • 1. 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.
  • 2. Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink.
  • 3. Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through.
  • 4. 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. Yield: 4 servings.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.