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.