Sweet & sour chicken -cranberries

6 servings

Ingredients

Quantity Ingredient
1 pounds Bonned Skinned Chicken
Breasts, 1/4 Inch Strips
1 teaspoon Cornstarch
¼ teaspoon Salt
¼ teaspoon Sugar
⅛ teaspoon Pepper
1 teaspoon Soy Sauce
1 clove Garlic Minced
1 can (8 Oz. ) Pineapple Chunks
Undrained
¼ cup Sugar
2 tablespoons Cornstarch
¼ cup Vinegar
1 tablespoon Soy Sauce
Vegetable Cooking Spray
1 cup Sliced Carrots
¼ cup Water
1 cup Cranberries
1 large Green Bell Pepper
Cut Into 1 Inch Squares
3 cups Cooked Rice

Directions

Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic.

Toss Gently. Cover & 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 ¼ C. Sugar, 2 T. Cornstarch, Vinegar & 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 & ¼ C. Water. Cover & Cook 1 Min. Add Reserved Pineapple & 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 & ½ C. Rice. (Fat 1⅕. Chol. 44.)

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