2 pounds skinless, boneless chicken breasts cut into 1/2-inch strips
2 Tablespoons olive oil
1 small onion, finely chopped
1 teaspoon ground ginger
1 1/2 cups mango nectar
1 12-ounce bag frozen cranberries, unthawed
1/2 cup brown sugar, packed
In a large skillet, cook chicken in oil until brown on all sides, about 5 minutes.
Transfer chicken to crock pot. Add onion, ginger, nectar, cranberries and sugar. Stir to blend. Cook on low until chicken is tender and berries are soft, about 4 - 5 hours.
If desired, serve over hot prepared rice.
2 Tablespoons olive oil
1 small onion, finely chopped
1 teaspoon ground ginger
1 1/2 cups mango nectar
1 12-ounce bag frozen cranberries, unthawed
1/2 cup brown sugar, packed
In a large skillet, cook chicken in oil until brown on all sides, about 5 minutes.
Transfer chicken to crock pot. Add onion, ginger, nectar, cranberries and sugar. Stir to blend. Cook on low until chicken is tender and berries are soft, about 4 - 5 hours.
If desired, serve over hot prepared rice.