Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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