Title: Sweet And Sour Chicken -Cranberries
Categories: Oriental, Poultry
Yield: 6 Servings

1 lb Bonned skinned chicken
1 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
1 Undrained
1/4 c Sugar
2 tb Cornstarch
1/4 c Vinegar
1 tb Soy sauce
1 Vegetable cooking spray
1 c Sliced carrots
1/4 c Water
1 c Cranberries
1 lg Green bell pepper
1 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.)

Posted to MM-Recipes Digest by "Ulrich Sahm" on
Sep 15, 1998