Title: Sweet & Sour Chicken -Cranberries
Categories: Poultry Oriental
Yield: 6 Servings
| 1 | lb | Bonned Skinned Chicken |
| | | Breasts, 1/4 Inch Strips |
| 1 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/8 | ts | Pepper |
| 1 | ts | Soy Sauce |
| 1 | cl | Garlic Minced |
| 1 | cn | (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 | lg | Green Bell Pepper |
| | | Cut Into 1 Inch Squares |
| 3 | c | Cooked Rice |
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 1/4 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 & 1/4 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 & 1/2 C. Rice.
(Fat 1.2. Chol. 44.)