Here's how I do it for dh:
2 tbsp vegetable oil
4 chicken breasts, cut into strips
1 small red pepper, de-seeded and cut into 1in pieces
1 small green pepper, de-seeded and cut into 1in pieces
small piece of fresh ginger, peeled and finely chopped
2 garlic cloves, chopped
1x220g can water chestnuts, drained and sliced
Half an onion, sliced
1 small can pineapple chunks
For the sauce:
1 tbsp brown sugar
2 tbsp rice vinegar, if you have it, or basalmic would do
1 tbsp dark soy sauce
175 ml/6fl oz chicken stock
2 tbsp tomato puree
2 tbsp cornflour mixed to a paste with 2 tbsp water
Heat the oil in a wok. Add the chicken, onion, peppers, ginger and garlic and stir-fry for 2-3 minutes. Add the water chestnuts and pineapple and heat through.
Add all the sauce ingredients to the wok and bring to the boil. Reduce the heat and simmer for about 6 - 8 minutes.