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Sweet & Sour Chicken -Cranberries
| Ingredients | |||
| 1 | pound | chicken breasts, bonned, skinned, cut in 1/4 inch strips | |
| 1 | teaspoon | cornstarch | |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | sugar | |
| 1/8 | teaspoon | pepper | |
| 1 | teaspoon | soy sauce | |
| 1 | each | garlic clove, minced | |
| 8 | oz | pineapple chunks, undrained | |
| 1/4 | cup | sugar | |
| 2 | tablespoon | cornstarch | |
| 1/4 | cup | vinegar | |
| 1 | tablespoon | soy sauce | |
| 1 | vegetable cooking spray | ||
| 1 | cup | carrots, sliced | |
| 1/4 | cup | water | |
| 1 | cup | cranberries | |
| 1 | each | green bell pepper, cut into 1 inch squares | |
| 3 | cup | cooked rice | |
Directions: | |||
| Combine chicken, cornstarch, salt, sugar, pepper, soy sauce and garlic. Toss gently. Cover and chill 20 minutes. 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 cup sugar, 2 tb. cornstarch, vinegar & 1 tb. 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 minutes. Add carrots and 1/4 cup water. Cover and cook 1 minute. Add reserved pineapple and cranberries. Stir fry 1 minute. Reduce heat to medium. Add reserved juice mixture. Bring to a boil, stirring until thickened. Stir in bell pepper. Serve over rice. | |||
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