2 pounds boneless chicken breasts,
cut into 1/2-inch cubes
3 tablespoons sherry
4 teaspoons soy sauce, divided
1/2 teaspoon ground ginger
1 medium green bell pepper
1 medium red bell pepper
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in heavy syrup
1 tablespoon slivered fresh ginger
In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.
Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.