Created by Tisme on May 29, 2015
Step 1: Combine soy, vinegar, cornflour and sugar and blend well.
Step 2: Add chicken and marinate in refrigerator for 15 minutes.
Step 3: Drain chicken and reserve marinade.
Step 4: Heat oil in a large pan and cook chicken, in small batches, over a high heat for 5 minutes, or until golden brown. Remove chicken and set aside.
Step 5: Add onion to pan and cook for 2 minutes. Add capsicum and cook for a further 2 minutes. Stir in snow peas, pineapple pieces, 1/3 cup reserved pineapple juice, the soup, reserved marinade and chicken. Mix well.
Step 6: Bring to the boil then reduce the heat and simmer for 10 minutes, or until chicken is tender and sauce thickened.
Step 7: Serve with steamed rice and garnish with chives or spring onions.