1.5 pound(s) boneless chicken breasts chopped into 1 cubes |
1 tablespoon(s) fish sauce |
1 tablespoon(s) olive oil |
1 tablespoon(s) fresh ginger minced |
2 teaspoon(s) garlic minced |
2 colored peppers chopped into 1 squares |
1 poblano pepper (seeds optional) chopped into short strips |
8 ounce(s) canned sliced water chestnuts drained |
3/4 cup(s) la choy orange ginger sauce (or similar) |
20 ounce(s) pinepple chunks in juice drained (reserve some juice) |
1-2 tablespoon(s) juice from pineapple |
cooking spray |