Sweet and Sour Chicken -Cranberries

Course : Chicken
Serves: 6
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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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