1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon Thai Kitchen® Premium Fish Sauce
2 tablespoons cornstarch
2 tablespoons oil, divided
1 teaspoon minced garlic
1 teaspoon minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen® Pineapple & Chili Sauce
Cilantro leaves, for garnish
Cooked Thai Kitchen® Jasmine Rice (optional)
MIX chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
HEAT 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.
HEAT 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. Garnish with cilantro. Serve with cooked jasmine rice, if desired.