Ingredients:
 
4 boneless/skinless chicken breasts, cubed
2 cloves garlic, minced
1 tbls minced fresh ginger
2 tbls peanut or canola oil
1 medium green pepper, cubed
1 medium red pepper, cubed
1 cup snow peas
1 cup bean sprouts
1 can pineapple chunks/tidbits, reserve juice
10 drops sesame oil
2 tbls soya sauce
2 tbls cornstarch
2 tbls water
 
Directions:
 
Heat wok or large skillet over medium high heat. Add peanut/canola oil and chicken. Cook until chicken is almost thoroughly cooked. Add ginger and garlic and continue cooking until chicken is cooked through - watch that you don’t burn garlic.
 
Turn heat down to medium & add veggies. Cover and steam, stirring often, until veggies are “al dente”. Add pineapple and mix well.
 
Pushing food to the sides of the pan, create a well. Pour in pineapple juice, sesame oil, & soya sauce to well and stir till combined. In a small dish, mix together cornstarch and water. Add this mixture to the well, stirring till liquid thickens. Turn off heat and stir all ingredients together until chicken and veggies are well coated.
Serve with your favourite rice.

Serves 4