Sweet& Sour Chicken -Cranberries

* Exported from MasterCook *

SWEET & SOUR CHICKEN -CRANBERRIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Bonned Skinned Chicken
Breasts, 1/4 Inch Strips
1 t Cornstarch
1/4 ts Salt
1/4 ts Sugar
1/8 ts Pepper
1 t 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.)



- - - - - - - - - - - - - - - - - -