Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.