Bitsys Kitchen. Sweet & Sour Chicken w/ Cranberries

Sweet & Sour Chicken -Cranberries
1 lb. Boned Skinned Chicken Breasts, cut in to 1/4 Inch Strips 1 tsp. Cornstarch 1/4 tsp. Salt 1/4 tsp. Sugar 1/8 tsp. Pepper 1 tsp. Soy Sauce 1 clove Garlic Minced 1 can (8 Oz. ) Pineapple Chunks Undrained 1/4 c Sugar	2 Tbsp. Cornstarch 1/4 cup Vinegar 1 Tbsp. Soy Sauce Vegetable Cooking Spray 1 cup Sliced Carrots 1/4 cup Water 1 cup Cranberries 1 lg. Green Bell Pepper Cut Into 1 Inch Squares 3 cups Cooked Rice

Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss Gently. Cover & Chill 20 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 Non aluminum 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.

(6 servings)

About 299 Cal. Per cup Chicken Mixture & 1/2 C. Rice. (Fat 1.2. Chol. 44.)