Side Pannel
Sweet and Sour Chicken
Ingredients List
- 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
Directions
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.)
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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