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Receta Sweet And Sour Chicken Cranberries
by Global Cookbook

Sweet And Sour Chicken Cranberries
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  Raciónes: 6

Ingredientes

  • 1 lb Bonned skinned chicken
  • 1 x Breasts, 1/4 inch strips
  • 1 tsp Cornstarch
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1/8 tsp Pepper
  • 1 tsp Soy sauce
  • 1 cl Garlic chopped
  • 1 can (8 ounce. ) pineapple chunks
  • 1 x Undrained
  • 1/4 c. Sugar
  • 2 Tbsp. Cornstarch
  • 1/4 c. Vinegar
  • 1 Tbsp. Soy sauce
  • 1 x Vegetable cooking spray
  • 1 c. Sliced carrots
  • 1/4 c. Water
  • 1 c. Cranberries
  • 1 lrg Green bell pepper
  • 1 x Cut into 1 inch squares
  • 3 c. Cooked rice

Direcciones

  1. Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss Gently. Cover & Refrigerate2O Minutes. Drain Pineapple, Reserving Juice in A 1 Qt Glass Measure. Set Pineapple Chunks Aside. Add in Water To Juice To Equal 1 C.. Add in 1/4 C. Sugar, 2 Tablespoons Cornstarch, Vinegar & 1 Tablespoons Soy Sauce To Pineapple Juice. Stir Well. Set Aside. Coat A Large Nonaluminum Skillet Or possibly Wok With Cooking Spray. Place Over Medium High Heat Till Warm. Add in Chicken; Stir Fry 5 To 7 Minutes. Add in Carrots & 1/4 C. Water. Cover & Cook 1 Minutes. Add in Reserved Pineapple & Cranberries; Stir Fry 1 Minutes. Reduce Heat To Medium, Add in Reserved Juice Mix. Bring To A Boil, Stirring Till Thickened. Stir in Bell Pepper; Serve Over Rice. About 299 Cal. Per 1 C.