| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry, Oriental |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.)
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”