Amount
Ingredient
Preparation



1
pound
chicken breasts

bonned, skinned, cut in 1/4 inch strips



1
teaspoon
cornstarch





1/4
teaspoon
salt





1/4
teaspoon
sugar





1/8
teaspoon
pepper





1
teaspoon
soy sauce





1
each
garlic clove

minced



8
ounces
pineapple chunks

undrained



1/4
cup
sugar





2
tablespoons
cornstarch





1/4
cup
vinegar





1
tablespoon
soy sauce





1
x
nonstick cooking spray





1
cup
carrots

sliced



1/4
cup
water





1
cup
cranberries





1
each
green bell pepper

cut into 1 inch squares



3
cups
rice

cooked

 Combine chicken, cornstarch, salt, sugar, pepper, soy sauce and garlic. Toss gently. Cover and chill 2 minutes.

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 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 1/4 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