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Sweet and Sour Chicken -Cranberries


Course : Chicken
Serves: 6
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Ingredients:


1 pound Bonned Skinned Chicken Breasts, 1/4 Inch Strips

1 teaspoon Cornstarch

1/4 teaspoon Salt

1/4 teaspoon Sugar

1/8 teaspoon Pepper

1 teaspoon Soy Sauce

1 cloves Garlic Minced

8 ounces Pineapple Chunks Undrained

1/4 Cup Sugar

2 tablespoons Cornstarch

1/4 Cup Vinegar

1 tablespoons Soy Sauce

1 spray Vegetable Cooking Spray

1 Cup Sliced Carrots

1/4 Cup Water

1 Cup Cranberries

1 large Green Bell Pepper Cut Into 1 Inch Squares

3 Cup Cooked Rice
 

Preparation / Directions:


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.)

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