1 lb Bonned Skinned Chicken
Breasts, 1/4 Inch Strips 1 t Cornstarch
1/4 ts Salt
1/4 ts Sugar
1/8 ts Pepper
1 t 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.)