Sweet and Sour Chicken&Veggies

Sweet and Sour Chicken from all natural mom of 3
1 lb of boneless skinless chicken breasts cut into strips
1 medium carrot, sliced
¼ cup chopped onion
1 ½ tsp canola oil
1 small zucchini sliced
1 cup snow peas, thawed
½ medium sweet red or green pepper, cut into strips
3 TB sugar
2 TB corn starch (heartweed-I would recommend using arrowroot- say no to corn!)
1/8 tsp pepper
1 can pineapple juice (6 oz)
3 TB ketchup (heartweed I would probably use 2T of a good organic tomato paste instead -most ketchup contains corn)
2 TB lemon juice (I use fresh)
2 TB soy sauce (if soy free, use soy free sub listed below)(heartweed say no to soy use the substitute below)
1 can (8 oz) of unsweetened pineapple slices cut up or chunks
In a skillet, cook chicken, carrot, and onion in oil until chicken is browned. Add the zucchini, snow peas, and green pepper. Cook and stir until vegetables are crisp tender.
In a bowl, combine sugar, cornstarch, pepper, and pineapple juice until smooth. Stir in ketchup, lemon juice, and soy sauce. Pour over chicken mixture. Add pineapple and bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over cooked rice.
Soy Sauce Sub:
Combine 1.5 oz of balsamic vinegar, 4 oz of molasses, and 1 to 2 tsp of sugar. Store in the refrigerator.