Sweet & Sour Chicken

Ingredients

270 gr chicken breasts
3 gr cornstarch
1 gr salt
1 gr sugar
1 gr pepper
5 ml soy sauce
1 garlic clove
240 gr pineapple chunks
50 gr sugar
16 gr cornstarch
60 ml vinegar
16 ml soy sauce
1 vegetable cooking spray
130 gr carrots
60 ml water
1 cranberries
1 green bell pepper
1 squares
350 gr rice

Instructions

Combine chicken, cornstarch, salt, sugar, pepper, soy sauce and garlic. Toss gently. Cover and chill 20 minutes.

Drain pineapple, reserving juice in a 1 litre glass measure. Set pineapple chunks aside. Add water to juice to equal 1 cup. Add quarter cup sugar, 2 tb. cornstarch, vinegar & 1 tb. 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 quarter cup 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.