Brown chicken in oil in a large wok over medium high heat.
500 g chicken breast fillets, 2 tbsp vegetable oil
Add green pepper, red pepper, carrot and garlic and stir-fry for 1 to 2 minutes.
1/2 large green pepper, 1/2 large red pepper, 2 medium carrots, 1 clove garlic
In a small bowl, mix the cornflour and soy sauce together; pour mixture into the frying pan, along with the pineapple and juice, vinegar, sugar and ginger.