Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Bonned Skinned Chicken Breasts, 1/4 Inch Strips
   1       t            Cornstarch
     1/4   ts           Salt
     1/4   ts           Sugar
     1/8   ts           Pepper
   1       t            Soy Sauce
   1       cloves       Garlic Minced
   8       Oz.           Pineapple Chunks Undrained
     1/4   c            Sugar
   2       tb           Cornstarch
     1/4   c            Vinegar
   1       tb           Soy Sauce
                        Vegetable Cooking Spray
   1       c            Sliced Carrots
     1/4   c            Water
   1       c            Cranberries
   1       large        Green Bell Pepper Cut Into 1 Inch Squares
   3       c            Cooked Rice

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.)