Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot.
Put a tablespoon of oil and the remaining garlic and the chicken.
As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy.
Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok.
Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
At this time, stir in the pineapple chunks. Add hot sauce to taste.
Serve it over noodles or rice.
Submitted by: Ziba Bheriani
