Glazed Sweet and Sour Chicken
1/4 cup dried cranberries
1/2 tsp plus 1/8 tsp salt
1 cup couscous
1/8 tsp Signature Spices Dutch Apple Pie Spice
1 bag (10 ounces) baby beet greens or baby spinach
1/3 cup sweet orange marmalade
3 TBs fresh lemon juice
3 TBs soy sauce
1 1/2 tsps cornstarch
2 tsps vegetable oil
1 pound chicken tenders
In 2-quart saucepan, heat cranberries, 1/2 tsp salt, and 1 1/3 cups water to boiling
over high heat. Stir in couscous and Dutch Apple Pie Spice. Cover saucepan;
remove from heat and let stand 5 minutes. Meanwhile, prepare beet greens in
microwave oven as label directs.
In cup, stir together marmalade, lemon juice, soy sauce, and cornstarch. In 10-inch
skillet, heat oil over medium-high heat until very hot but not smoking. Add chicken
and sprinkle with remaining 1/8 tsp salt. Cook chicken 4 to 5 minutes or just until
chicken loses its pink color throughout, turning once. Stir marmalade mixture and add
to skillet, turning chicken to coat on all sides with marmalade mixture; heat to boiling.
Fluff couscous with fork and serve with beet greens and chicken.
