Ingredients
- 2 tbsp vegetable oil
- 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
- 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
- 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
- thick thumb-size piece of fresh ginger, peeled and finely chopped
- 6 garlic cloves, chopped
- 1x220g can water chestnuts, drained and sliced
- 1 bunch spring onions, cut into 2.5cm/1in pieces
- 1 small can sliced pineapple, drained and cut into chunks (optional)
- ground white pepper
- 1 tbsp soft light brown sugar
- 2 tbsp rice vinegar
- 3 tbsp rice wine or dry sherry
- 2 tbsp dark soy sauce
- 175 ml/6fl oz chicken stock
- 2 tbsp tomato purée
- 2 tbsp cornflour mixed with 2 tbsp water
- 2 tbsp water
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