cubed assorted colors bell peppers , (1/2-inch cubes)
Pineapple and Chili Sauce
Cilantro leaves, for garnish
jasmine rice, (optional)
1MIX chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
2HEAT 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and ginger; stir fry 30 seconds. Add bell peppers and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add Pineapple & Chili Sauce; cook and stir until heated through. Remove from skillet.
3HEAT remaining 1 tablespoon oil in skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Granish with cilantro. Serve with cooked jasmine rice, if desired.