| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Oriental, Poultry | 6 | Servings | |
INGREDIENTS
| 1 | lb | Bonned skinned chicken |
| 1 | Breasts, 1/4 inch strips | |
| 1 | t | Cornstarch |
| 1/4 | t | Salt |
| 1/4 | t | Sugar |
| 1/8 | t | Pepper |
| 1 | t | Soy sauce |
| 1 | Garlic minced | |
| 1 | 8 oz. pineapple chunks | |
| 1 | Undrained | |
| 1/4 | c | Sugar |
| 2 | T | Cornstarch |
| 1/4 | c | Vinegar |
| 1 | T | Soy sauce |
| 1 | Vegetable cooking spray | |
| 1 | c | Sliced carrots |
| 1/4 | c | Water |
| 1 | c | Cranberries |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 513
Calories From Fat: 25
Total Fat: 3.8g
Cholesterol: 48.7mg
Sodium: 284.9mg
Potassium: 1169.5mg
Carbohydrates: 146.5g
Fiber: 7.5g
Sugar: 10.1g
Protein: 18.4g