Chicken Stir-Fry - cooking recipe

Ingredients

2 boneless chicken breasts
2 Tbsp. soy sauce
2 sliced garlic cloves
1 Tbsp. lemon juice
2 thinly sliced carrots
1 large stalk celery, diced
1 bell pepper, sliced
1/2 can chunk style pineapple
1/2 c. pineapple juice
3/4 c. orange juice
1 c. water
2 Tbsp. honey
1 Tbsp. vinegar
2 Tbsp. brown sugar
1 Tbsp. lemon juice
2 to 3 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. cornstarch

Preparation

Cut chicken in thin slices and marinate in soy sauce, garlic and lemon juice for 4 to 6 hours.
In wok or large skillet on high heat, add 4 tablespoons olive oil.
Brown meat and push aside.
Add carrots, celery and pepper over low heat and cover for 10 minutes. Add pineapple and simmer 5 minutes.
Add juices, water, honey, vinegar, brown sugar, lemon juice, soy sauce, Worcestershire sauce and cornstarch to above meat/vegetable mixture.
Stir occasionally until thickened.
Serve over rice.