Chop chicken and place in plastic bowl or ziplock bag with fish sauce. Refrigerate while you chop veggies.
Heat oil in large skillet at medium high. Add ginger and garlic, saute 30 seconds until fragrant. Add peppers and saute 3 minutes. (Note: to give the dish a nice kick, include the seeds of the poblano pepper.) Add water chestnuts for 1 more minute.Add pineapple, Orange Ginger sauce, and juice. Simmer for 1 minute. Remove to bowl.
Spray skillet with cooking spray and add chicken. Cook and stir for about 10 minutes, until chicken is browned and cooked through. Return veggies to pan with chicken. Simmer for 1-2 minutes.
If desired, serve with jasmine rice and a green vegetable, as pictured.
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