2 tablespoons vegetable oil
1 medium onion or 150 g, cut into small cubes
350 g skinned chicken breasts, cut into cubes
½ tablespoon fresh ginger, finely chopped
1 medium green bell pepper or 100 g, cut into large cubes
1 medium red bell pepper or 100 g, cut into large cubes
1 stick celery or 75 g, cut into cubes
1 cup canned and drained pineapple or 200 g, cut into large cubes
for the sauce:
2 cups water or 500 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 teaspoon brown sugar
2 teaspoons corn flour
2 teaspoons tomato paste
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
Heat oil in a large wok or a non-stick saucepan. Add and cook onion and chicken over medium high heat with stirring for 3-4 minutes.
Add ginger, bell peppers, celery and pineapple. Cook with stirring for 2-3 minutes.
Combine all ingredients for the sauce in a small cup. Then add it to the chicken mixture. Bring to boil and simmer with stirring for 2-3 minutes.
Serve with cooked rice or rice noodles.