Thai Chicken and Pineapple

Thai Chicken and Pineapple 

Ingredients:
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic (I use jarred)
1 tsp minced ginger (I use jarred)
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks (I used canned)
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce (I could not find Pineapple and chili so I used the Thai Kitchen Sweet Chili Sauce, and used some of the juice from the canned pineapple)
cilantro leaves (for garnish)

Directions:
Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro. 
Serve with rice for extra points.
Recipe obtained from http://www.skinnytaste.com/