Sweet and Sour Chicken

This was just so so. It wasnt bad atall(pretty good actually), but not GREAT. I think I will try a different recipe next time.

• 1 (20 ounce) can pineapple chunks in juice


• 2 boneless skinless chicken breasts


• salt and pepper


• 1 teaspoon vegetable oil


• 2 small carrots, skin removed, sliced


• 1 medium onion, cut into thick pieces


• 1/2 of a red bell pepper, seeded and sliced thick


• 1/2 of a green bell pepper, seeded and sliced thick


• 1-2 garlic clove, thinly sliced


• 1/2 cup ketchup


• 1/3 cup brown sugar, pressed firm


• 1 tablespoon cornstarch


• 1 tablespoon soy sauce


• 1 teaspoon fresh ginger, minced


• 1 lemon, juice and zest of, grated


• 2 cups hot cooked rice

(I doubled the recipe)

1. Drain pineapple; reserve juice.
   
2. Cut chicken into bite-size pieces.
   Season with salt and pepper.
   
3. In large nonstick skillet heat oil over medium high heat; brown chicken, turning once. Reduce heat.
   
4. Add carrots, bell pepper, onion and garlic to skillet. Cover; simmer 5 minutes.
   
5. Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and juice in small bowl until blended.
   
6. Stir into same skillet. Cover; simmer 10 minutes longer. Stir in pineapple; heat through. Serve with hot rice.