Sweet & Sour Chicken with Cranberries

Directions

Combine chicken, cornstarch, salt, sugar, pepper, soy sauce and garlic. Toss gently.

Cover and chill 20 minutes.

Drain pineapple, reserving juice in a 1 quart glass measure.

Set pineapple chunks aside.

Add water to juice to equal 1 cup.

Add sugar, cornstarch, vinegar and 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 minutes.

Add carrots and water.

Cover and cook 1 minute.

Add reserved pineapple and cranberries; stir fry 1 minute.

Reduce heat to medium, add reserved juice mixture.

Bring to a boil, stirring until thickened.

Stir in bell pepper; serve over rice.