When making a stir-fry, it is a real good idea to have all the ingredients prepared and at hand in the order they are put in the skillet or wok. The food cooks fast, so you don't have time to stop and prepare any of the ingredients. I like to put things in bowl, if liquidy, or on sheet of wax paper or paper towel for every thing else.
Sprinkle the chicken cubes with sesame oil, ginger and garlic, and let this sit while you prepare the other ingredients.
Mix the vinegar and sugar in a small bowl and set aside. Mix the soy sauce and cornstarch until smooth; set aside.
Stir fry the chicken quickly over medium high heat until it is just barely starting to brown. Stir in the vinegar and sugar mixture, then the peppers, the pineapple and its juice. When it is starting to bubble, turn the heat to medium, and add the soy sauce/cornstarch mixture, stirring constantly. Simmer until the chicken is done, stirring occasionally, about 10 minutes. Add the tomatoes, and cook for another 5 minutes. Serve with rice.
By Free2B from North Royalton, OH
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