6 garlic cloves, chopped
thick thumb-size piece of fresh ginger, peeled and finely chopped
1 small red pepper, de-seeded and cut into 2.5cm/1in pieces
1 small green pepper, de-seeded and cut into 2.5cm/1in pieces
1 small can sliced pineapple, drained and cut into chunks (optional)
1 bunch spring onions, cut into 2.5cm/1in pieces
175 ml/6fl oz chicken stock
1x220g can water chestnuts, drained and sliced
1 tbsp soft light brown sugar
2 tbsp cornflour mixed with 2 tbsp water
2 tbsp rice vinegar
2 tbsp dark soy sauce
2 tbsp tomato pur茅e
2 tbsp vegetable oil
ground white pepper
4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes
3 tbsp rice wine or dry sherry