Ingredients
1/2 lb. cut into strips skinless chicken breast
1 sliced medium carrot
1/4 cup chopped Onions
1-1/2 tsps. Canola or olive oil
1 cup Thawed Snow Peas
1/2 cut into strips red or green bell pepper
3 Tbs Sugar
2 TBS Cornstarch
1/8 tsp Black pepper
1 can (6 0z) Pineapple Juice
3 Tbs. Ketchup
2 Tbs. Lemon Juice
1 can (8oz) drained unsweetened Pineapple Ck
2 cups Hot cooked rice
2 Tbs. reduced sodium Soy Sauce
Preparation
In a nonstick skillet, cook chicken, carrot and onion in oil u0ntil chicken is browned. Add peas, and pepper and 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 chicke mixture. Add pineapple. Bring to a boil; cook and stir for two minutes or until mixture is thickened. Serve over rice
