Chicken and Sweet Pepper Stir-Fry

Ingredients

• 1.5 cups rice instant uncooked
• 1.5 cups water 
• 0.5 cup soy sauce 
• 1 tablespoon soya sauce 
• 1.5 teaspoons ginger grated
• 0.5 teaspoon five-spice powder chinese
• 1 tablespoon cooking oil 
• 1 lb chicken breast halves boneless skinless cut into thin bite-sized strips
• 2 large garlic clove minced
• 1 medium bell pepper green cut into 1-inch pieces
• 1 medium bell pepper red cut into 1-inch pieces
• 0.5 large onion red cut into 1/2-inch-thick wedges (1 cup)
• 0.3 cup water 
• 8 oz dole pineapple tidbits unsweetened drained canned

Equipment

• bowl
• frying pan
• wok

Directions

1. Cook rice in 1 1/2 cups water as directed on package.
2. Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
3. Heat oil in wok or 12-inch skillet over medium-high heat until hot.
4. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center.
5. Add garlic; cook and stir an additional 30 seconds or until tender.
6. Remove chicken mixture from wok; place on plate.
7. Add bell peppers and onion to same wok; cook and stir 1 minute.
8. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated.
9. Serve over rice.