Sweet 'N Sour Chicken - cooking recipe

Ingredients

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 yellow bell pepper, seeded and sliced thick
1/4 - 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

Preparation

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