3/4 cup honey mustard
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 teaspoon paprika
3 cloves garlic, minced
2 teaspoons dried orange zest
1 teaspoon minced sage
1/3 cup milk
1 cup frozen cranberries, thawed
2 eggs, beaten
1 tablespoon chopped fresh parsley
1 pound frozen stir fried chicken chunks
1 egg yolk, beaten
1 tablespoon flour
1 1/2 teaspoons salt
2 teaspoons Worcestershire sauce
In a medium bowl, mix honey mustard, oil, onion, paprika, garlic, orange wax, sage, milk, cranberries, eggs, parsley, stir fried chicken chunks and egg yolk. Let stand 5 minutes.
Heat oil in a medium skillet over medium heat. Stir fry chicken chunks until chicken is no longer pink; remove cover and cook for about 10 minutes, turning once. Remove chicken from skillet; brush with 1 tablespoon lemon juice and cook for about 10 minutes more. Turn chicken over, brush with 2 tablespoons lemon juice and cover.
Reduce heat to medium and stir fry cranberry until crisp. Mix 3 tablespoons lemon juice and 2 tablespoons flour together and stir into chicken mixture. Heat through.
Arrange turkey pieces on top of cranberry mixture and pour cranberry mixture over turkey pieces. Place chicken breasts side down in a single layer on a greased cookie sheet.
Stir chicken flakes through the sauce in the pan with tongs or in a zipper sealer. Remove turkey from pan. Preheat grill for high heat. With tongs or steam for 1 minute in the steam, transfer chicken to the pan.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Flatten turkey pieces and season with salt and pepper. Add cranberry mixture and heat for 5 minutes, stirring occasionally, until cooked through. Transfer chicken breasts to grill and continue cooking over medium heat 40 minutes, or until cooked through. Discard all but 1 teaspoon of the cranberry drippings. Return the thighs to the pan of the oven.
Heat 1 tablespoon olive oil in a medium saucepan or skillet over medium heat. Saute the chicken over medium heat for 4 to 5 minutes; set aside to cool.
Return cranberry mixture to the saucepan with the chicken breast attachments. Stir in the parsley and brown sugar. Bring mixture to a boil and add cornstarch. Return to a simmer, stirring occasionally, until cornstarch is dissolved. Cook chicken through and serve under the broiler set in the pan on the preheated grill.