Cat Cora’s Cranberry Mandarin Glazed Chicken with Roasted Sesame Ginge - Global Chef Enterprises
0

Your Cart is Empty

Cat Cora’s Cranberry Mandarin Glazed Chicken with Roasted Sesame Ginger Butternut Squash and Corn

Cat Cora’s Cranberry Mandarin Glazed Chicken with Roasted Sesame Ginger Butternut Squash and Corn

INSPIRED BY KELIS

Serves 4

 

INGREDIENTS

4 boneless, skinless chicken breast

2 tablespoons olive oil

Salt to taste

Pepper to taste

2 tablespoons Bounty and Full Cranberry Mandarin Jam (Kelis)

1 tablespoon minced garlic

1 tablespoon minced ginger

1 pound butternut squash, large diced

1 tablespoon amino or soy sauce

2 tablespoons Bounty and Full Ginger


Sesame Glaze (Kelis)

1 tablespoon Bounty and Full The Truth Habenero Hot Sauce (Kelis)

1 cup fresh corn, cut off the cob

1 lime, zest and juice

Toasted sesame seeds, for garnish

Cilantro sprigs for garnish

Scallions, thinly sliced on an angle for garnish

Rice, for serving

 

INSTRUCTIONS

Preheat oven 375 degrees.

For the chicken, season with salt and pepper. Heat 1 tablespoon olive oil in a large sauté pan. Sear chicken breast on each side for 5-6 minutes or until cooked through. Generously brush the chicken with cranberry manadarin glaze. Let rest while cooking butternut squash.

In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Add in butternut squash and aminos/soy and toss. Place in the oven and roast for 10-15 minutes. Remove from oven, add in the corn, sesame ginger sauce, habenero sauce, lime, adjust seasoning to taste and toss. Garnish with toasted sesame seeds, cilantro and scallions. Brush the chicken with the glaze once more. Slice the chicken breast and serve with butternut squash warm over rice.



Also in Recipes

Grandma Alma’s White Chocolate Pecan Pie By Cat Cora
Grandma Alma’s White Chocolate Pecan Pie By Cat Cora

Chocolate Budino
Chocolate Budino

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Cat Cora's Peach Panzanella Salad with Burrata and Bacon
Cat Cora's Peach Panzanella Salad with Burrata and Bacon