Ingredients
1/2 pound boneless skinless chicken breasts, cut into strips1 medium carrot, sliced1/4 cup chopped onion1-1/2 teaspoons canola oil1 small zucchini, sliced1 cup snow peas, thawed1/2 medium sweet red or green pepper, cut into strips3 tablespoons sugar2 tablespoons cornstarch1/8 teaspoon pepper1 can (6 ounces) pineapple juice3 tablespoons ketchup2 tablespoons lemon juice2 tablespoons reduced-sodium soy sauce1 can (8 ounces) unsweetened pineapple chunks, drained2 cups hot cooked rice
Preparation
In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender.
In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
