Cook for: 20 minutes
500g cut up chicken
2 tablespoons vegetable oil
1/2 green pepper, sliced
1/2 red pepper, sliced
2 carrots, cut into small strips
1 clove garlic, minced
- Add oil to the wok and brown the cut up chicken over a medium to high heat. Add the green pepper, red pepper, carrot and garlic and stir-fry for 1 to 2 minutes.
- In a small bowl, combine cornflour and soy sauce and mix together; pour mixture into the frying pan, along with the pineapple and juice, vinegar, sugar and ginger. Stir together and bring to a full boil. Serve over rice or noodles.