CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
|
Oriental, Poultry |
6 |
Servings |
INGREDIENTS
1 |
lb |
Bonned skinned chicken |
1 |
|
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 |
1 |
|
Undrained |
1/4 |
c |
Sugar |
2 |
tb |
Cornstarch |
1/4 |
c |
Vinegar |
1 |
tb |
Soy sauce |
1 |
|
Vegetable cooking spray |
1 |
c |
Sliced carrots |
1/4 |
c |
Water |
1 |
c |
Cranberries |
1 |
lg |
Green bell pepper |
1 |
|
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.)
Posted to MM-Recipes Digest by "Ulrich Sahm" <uwsahm@netvision.net.il> on
Sep 15, 1998
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