Guilt Free Sweet-and-Sour Chicken

By pavaldez

Ingredients

• 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 cornsarch
• 1/8 teaspoon pepper
• 1 can (6 oz.) pineapple juice
• 3 tablespoons ketchup
• 2 tablespoons lemon juice
• 2 tablespoons reduced-sodium soy sauce
• 1 can (8oz.) unsweetened pineapple, chuncks, drained
• 2 cups hot cooked rice

Preparation

Step 1

1. In a nonstick skillet, cook the chicken, carrot and onion in oil until 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 until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over the chicken mixture. Add the pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.