Preparation:
Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce and Garlic. Toss
Gently. Cover and Chill 2O Min.
Drain Pineapple, Reserving Juice in A 1 Quart Glass Measure. Set Pineapple
Chunks Aside. Add Water To Juice To Equal 1 Cup. Add 1/4 C. Sugar, 2 T.
Cornstarch, Vinegar and 1 T. Soy Sauce To Pineapple Juice. Stir Well. Set
Aside. Coat A Large Nonaluminum Skillet OR Wok With Cooking Spray. Place
Over Medium High Heat Until Hot. Add Chicken; Stir Fry 5 To 7 Min. Add
Carrots and 1/4 C. Water. Cover and Cook 1 Min. Add Reserved Pineapple and
Cranberries; Stir Fry 1 Min. Reduce Heat To Medium, Add Reserved Juice
Mixture. Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper;
Serve Over Rice. About 299 Cal. Per 1 C. Chicken Mixture and 1/2 C. Rice.
(Fat 1.2. Chol. 44.) |
