Sweet and sour chicken -cranberries
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bonned skinned chicken |
| 1 | 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 |
| 1 | Undrained | |
| ¼ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | Vegetable cooking spray | |
| 1 | cup | Sliced carrots |
| ¼ | cup | Water |
| 1 | cup | Cranberries |
| 1 | large | Green bell pepper |
| 1 | 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.) Posted to MM-Recipes Digest by "Ulrich Sahm" <uwsahm@...> on Sep 15, 1998