Ingredients
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3 tablespoons sugar
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2 tablespoons cornstarch
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1/8 teaspoon pepper
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1 (6 ounce) can pineapple juice
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3 tablespoons ketchup
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2 tablespoons lemon juice
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2 tablespoons soy sauce
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2 large boneless chicken breasts, in strips
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1/4 cup onion, chopped
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1 1/2 teaspoons vegetable oil
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1 medium zucchini, sliced 1/2 inch thick
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1/2 medium sweet red pepper, cut into strips
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1/2 medium green pepper, cut into strips
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1 (8 ounce) can unsweetened pineapple tidbits, drained
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cooked rice
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1 large carrot, sliced
Instructions
- In a bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. (*If you drain juice from tidbits and add apple or orange juice to make 6 oz - this works just as well.) Stir in the ketchup, lemon juice and soy sauce. Set aside.
- In a nonstick skillet or wok, cook chicken, carrot and onion in oil (or use veg. spray - works just as well) until chicken is browned.
- Add the zucchini and red and green peppers. Stir until vegetables are crisp-tender.
- Pour sauce that was set aside over chicken/vegetable mixture.
- Add pineapple.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve over hot cooked rice.