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Sweet & Sour Chicken with Cranberries




Source of Recipe


the web


List of Ingredients




1 lb Chicken breasts, bonned, skinned, cut in 1/4 inch strips
1 tsp cornstarch
1/4 tsp salt
1/4 tsp sugar
1/8 tsp pepper
1 tsp soy sauce
1 Garlic clove, minced
8 oz pineapple chunks, undrained
1/4 cup sugar
2 tbsp cornstarch
1/4 cup vinegar
1 tbsp soy sauce
vegetable cooking spray
1 cup carrots, sliced
1/4 cup water
1 cup cranberries
1 green bell pepper, cut into 1 inch squares
3 cups cooked rice


Recipe



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.

Serves 6.