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