Sweet-N-Sour Chicken
| ½ |
pound
boneless, skinless Chicken Breasts,
cut into strips |
|
1 |
medium Carrot, sliced |
| ¼ |
cup Chopped
Onion |
| 1½ |
teaspoon
canola oil |
| 1 |
small
Zucchini, sliced |
| 1 |
cup Snow
Peas, thawed |
| ½ |
medium Sweet
Red or Green Pepper, cut into strips |
| 3 |
tablespoons
Sugar |
| 2 |
tablespoons
Cornstarch |
| 1/8 |
teaspoon
Pepper |
| 1 |
can (6oz.)
Pineapple Juice |
| 3 |
tablespoons
Ketchup |
| 2 |
tablespoons
lemon juice |
| 2 |
tablespoons
reduced-sodium Soy Sauce |
| 1 |
can (8oz.)
unsweetened Pineapple Chunks, drained |
| 2 |
cups hot
cooked Rice |
Directions:
In a nonstick skillet, cook chicken, carrot and
onion in oil until chicken is drowned. Add the zucchini, peas
and red pepper; cook and stir until vegetables are crisp-tender.
In a bowl, combine sugar, cornstarch, pepper and pineapple juice
until smooth. Stir in 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 over rice. Yield: 4
servings.
|
