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Sweet & sour chicken -cranberries

Yield: 6 servings

Ingredients:

• 1 lb Bonned Skinned Chicken 2 tb Cornstarch Breasts
• 1/4 Inch Strips 1/4 c Vinegar
• 1 ts Cornstarch 1 tb Soy Sauce
• 1/4 ts Salt Vegetable Cooking Spray
• 1/4 ts Sugar 1 c Sliced Carrots
• 1/8 ts Pepper 1/4 c Water
• 1 ts Soy Sauce 1 c Cranberries
• 1 cl Garlic Minced 1 lg Green Bell Pepper
• 1 cn (8 Oz. ) Pineapple Chunks Cut Into 1 Inch Squares Undrained 3 c Cooked Rice
• 1/4 c Sugar

Instructions:

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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