Sweet-And-Sour Chicken With Rice

• 1/2 pound boneless skinless chicken breasts, cut into strips
• 1 medium carrot, sliced
• 1/4 cup chopped onion
• 1-1/2 teaspoons canola oil
• 1 small zucchini, sliced
• 1 cup snow peas, thawed
• 1/2 medium sweet red or green pepper, cut into strips
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon pepper
• 1 can (6 ounces) pineapple juice
• 3 tablespoons ketchup
• 2 tablespoons lemon juice
• 2 tablespoons reduced-sodium soy sauce
• 1 can (8 ounces) unsweetened pineapple chunks, drained
• 2 cups hot cooked rice

1. 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.
2. 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.

chicken breasts, carrot, onion, canola oil, zucchini, snow peas, sweet red, sugar, cornstarch, pepper, pineapple juice, ketchup, lemon juice, soy sauce, pineapple, rice

Taken from www.tasteofhome.com/recipes/sweet-and-sour-chicken-with-rice/ (may not work)