Recipe for Sweet & Sour Chicken -Cranberries


1 lb bonned skinned chicken
1 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 centiliter garlic minced
1 can (8 oz. ) pineapple chunks
1 undrained
1/4 cup sugar
2 tablespoon cornstarch
1/4 cup vinegar
1 tablespoon soy sauce
1 vegetable cooking spray
1 cup sliced carrots
1/4 cup water
1 cup cranberries
1 large green bell pepper
1 cut into 1 inch squares
3 cup 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.)

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