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Name: Sweet And Sour Chicken -Cranberries
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Cornstarch; 1 Undrained; 1 Vegetable cooking spray; 1/4 ts Sugar; 1/4 c Sugar; 1 c Cranberries; 1/8 ts Pepper; 3 c Rice cooked; 1 lb Bonned skinned chicken; 1/4 c Water; 1 cl Garlic minced; 1 lg Green bell pepper; 1 Cut into 1 inch squares; 1 Breasts, 1/4 inch strips; 1 cn (8 oz. ) pineapple chunks; 1 tb Soy sauce; 1/4 ts Salt; 1/4 c Vinegar; 1 ts Soy sauce; 2 tb Cornstarch; 1 c Sliced carrots

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INGREDIENTS

1 ts Cornstarch
1 Undrained
1 Vegetable cooking spray
1/4 ts Sugar
1/4 c Sugar
1 c Cranberries
1/8 ts Pepper
3 c Rice ; cooked
1 lb Bonned skinned chicken
1/4 c Water
1 cl Garlic minced
1 lg Green bell pepper
1 Cut into 1 inch squares
1 Breasts, 1/4 inch strips
1 cn (8 oz. ) pineapple chunks
1 tb Soy sauce
1/4 ts Salt
1/4 c Vinegar
1 ts Soy sauce
2 tb Cornstarch
1 c Sliced carrots

Servings

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" on Sep 15, 1998

NOTES

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Sweet And Sour Chicken -Cranberries

1 ts Cornstarch
1 Undrained
1 Vegetable cooking spray
1/4 ts Sugar
1/4 c Sugar
1 c Cranberries
1/8 ts Pepper
3 c Rice cooked
1 lb Bonned skinned chicken
1/4 c Water
1 cl Garlic minced
1 lg Green bell pepper
1 Cut into 1 inch squares
1 Breasts, 1/4 inch strips
1 cn (8 oz. ) pineapple chunks
1 tb Soy sauce
1/4 ts Salt
1/4 c Vinegar
1 ts Soy sauce
2 tb Cornstarch
1 c Sliced carrots

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

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Serving Size: 1 Serving (527g)
Recipe Makes: 6 Servings

Calories: 472
Calories from Fat: 12 (3%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 89.1mg		3 %
Potassium 172.8mg		5 %
Total Carbohydrate 106.3g		31 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 100.8g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 472

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