1/2 cup sweet and sour sauce ( watch your ingredients!)
1 tablespoon soy sauce( you can get this in a natural sauce too!)
1 1/2 teaspoons grated ginger root
1/2 teaspoon Chinese five-spice powder
1 tablespoon olive oil
1# boneless skinless chicken breast halves, cut into thin bite-sized strips or 1# chicken breast strips for stir-frying
2 large garlic cloves, minced
1 medium green bell pepper, seeded, cut into 1 inch-pieces
1 small red onion, cut into 1/2 inch thick wedges
1/4 cup water
1 (8 oz) can pineapple tidbits in unsweetened juice, drained.
In small bowl, combine sweet and sour sauce, soy sauce, gingerroot, and five-spice powder; mix well. Set aside
Heat oil in wok or large skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until softened. Remove mixture from wok; place on plate.
Add bell peppers and onion to same wok, cook and stir 1 minutes. Add water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook until thoroughly heated.