Chicken Stir-Fry

• 2 boneless chicken breasts
• 2 Tbsp. soy sauce
• 2 sliced garlic cloves
• 1 Tbsp. lemon juice
• 2 thinly sliced carrots
• 1 large stalk celery, diced
• 1 bell pepper, sliced
• 1/2 can chunk style pineapple
• 1/2 c. pineapple juice
• 3/4 c. orange juice
• 1 c. water
• 2 Tbsp. honey
• 1 Tbsp. vinegar
• 2 Tbsp. brown sugar
• 1 Tbsp. lemon juice
• 2 to 3 Tbsp. soy sauce
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. cornstarch

1. Cut chicken in thin slices and marinate in soy sauce, garlic and lemon juice for 4 to 6 hours.
2. In wok or large skillet on high heat, add 4 tablespoons olive oil.
3. Brown meat and push aside.
4. Add carrots, celery and pepper over low heat and cover for 10 minutes. Add pineapple and simmer 5 minutes.
5. Add juices, water, honey, vinegar, brown sugar, lemon juice, soy sauce, Worcestershire sauce and cornstarch to above meat/vegetable mixture.
6. Stir occasionally until thickened.
7. Serve over rice.

chicken breasts, soy sauce, garlic, lemon juice, carrots, stalk celery, bell pepper, chunk style pineapple, pineapple juice, orange juice, water, honey, vinegar, brown sugar, lemon juice, soy sauce, worcestershire sauce, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353161 (may not work)