Sweet-and-Sour Chicken

(As found in Taste of Home Guilt Free Cooking)

• 1/2 pound boneless skinless chicken breast, cut into strips
• 1 medium carrot, sliced
• 1/4 cup chopped onion
• 1 1/2 teaspoons canola oil
• 1 small zucchini
  
• 1 cup snow peas
• 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 unsweetened pineapple chunks, drained
• 2 cups hot cooked rice

1. In a non-stick skillet, cook the chicken, carrot and onion in oil until the chicken is browned. Add the zucchini, peas, and red pepper; cook and stir until vegetables are crisp-tender.
2. In a bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

My Two Cents:

1. The sauce flavor was the closest I've gotten to "take out Chinese" sweet and sour sauce. So thumbs up
2. Problem: I wish the sauce was more red and colorful on the rice, that's all.
3. Taste wise, it was scrumptious.