Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce and Garlic.
Toss Gently. Cover and 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 and 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 and 1/4 C. Water. Cover and
Cook 1 Min. Add Reserved Pineapple and 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 and 1/2 C. Rice. (Fat 1.2. Chol. 44.)

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