Sweet & Sour Chicken with Cranberries
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless, skinless, 1/4 inch strips |
|
| 1 | teaspoon |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
sugar
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | clove |
garlic
minced |
|
| 8 | ounces |
pineapple chunks
canned, undrained |
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | cup |
carrots
sliced |
|
| ¼ | cup |
water
|
|
| 1 | cup |
cranberries
|
|
| 1 | large |
green bell peppers
cut into 1 inch squares |
|
| 3 | cups |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless, skinless, 1/4 inch strips |
|
| 5 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
sugar
|
|
| 0.6 | ml |
black pepper
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 1 | clove |
garlic
minced |
|
| 231.2 | ml/g |
pineapple chunks
canned, undrained |
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
vinegar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 237 | ml |
carrots
sliced |
|
| 59 | ml |
water
|
|
| 237 | ml |
cranberries
|
|
| 1 | large |
green bell peppers
cut into 1 inch squares |
|
| 7.1E+2 | ml |
rice
cooked |
|
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.
