1 lb Bonned Skinned Chicken

Breasts, 1/4 Inch Strips 1 t Cornstarch

1/4 ts Salt

1/4 ts Sugar

1/8 ts Pepper

1 t 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

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.)