Sweet & sour chicken -cranberries
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Sweet & sour chicken -cranberries
  Sweet    Chicken    Cranberries    Poultry  
Last updated 6/12/2012 1:25:42 AM. Recipe ID 59779. Report a problem with this recipe.
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      Title: Sweet & sour chicken -cranberries
 Categories: Poultry, Oriental
      Yield: 6 Servings
 
      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
 
  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.)
 




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Recipe ID 59779 (Apr 03, 2005)

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