Sweet and Sour Chicken

If you know me at all....
You know I love chinese food. This recipe I originally found in a Taste of Home magazine. I did change some things to suit our family's tastes.
I also want to say - my friend E. in Washington sent me her wok. It's my new best friend. I initiated it into my kitchen tonight when I made this recipe. It woked - Uh - I - mean worked beautifully! Thanks E.!

Cast of characters: clockwise: zucchini and green pepper, pineapple, carrots and onions, chicken.
Sweet and Sour Chicken
1/2 lb boneless, skinless chicken breasts, cut into strips or chunks
2 medium carrots, peeled and sliced
1/4 cup chopped onion
1 small zucchini, sliced
1/2 green pepper, cut into chunks
1 can (8 oz) unsweetened pineapple chunks, drain - saving juice for sauce

On stage for the sauce: L-R: ketchup, black pepper, soy sauce, lemon juice, sugar, cornstarch and pineapple juice (from pineapple can)
Sweet and Sour Sauce
3 TBSP sugar
2 TBSP cornstarch
1/8 black pepper
1 can (6 oz) pineapple juice (I just use the juice from the pineapple can. It's just shy the full 6 oz)
3 TBSP ketchup
2 TBSP lemon juice
2 TBSP soy sauce

Mix Sweet and Sour Sauce ingredients together and set aside.
In a wok or large skillet heat about 2 TBSP vegetable oil over high heat. When hot add chicken and carrots and onion.
Stir fry until chicken is cooked and no longer pink.
Add in zucchini and green pepper.

Stir fry until the vegetables are at a desired tenderness. I like them cooked but still crunchy.
Now add the sweet and sour sauce.
Stir constantly as it will thicken very quickly and you don't want to burn your dinner.
Finally, add the pineapple. Mix well.
Serve Sweet and Sour Chicken over rice. Don't forget the chopsticks!

Mmmmmmmmmm! (This was my bowl. )
Donovan enjoying dinner.
Christopher enjoying his dinner too.
Michael enjoying his dinner also. He actually had three helpings.
Nephi eating his dinner. I don't know if he enjoyed it or not. He's been in a bad mood all day today.