For the Chicken and Vegetables:

• 1 ½ lbs chicken breasts, cut into 1½ inch cubes
• 1 red bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
• 1 orange or yellow bell pepper, cut into strips (about 1½ inches long by ¾ inch wide)
• ½ large red onion, cut into strips
• 1 cup diced pineapple (fresh or canned)

For the Sauce:

• ⅓ cup low-sodium soy sauce
• ¼ cup brown sugar, packed
• 2 tablespoons Worcestershire sauce
• 2 tablespoons pineapple juice (from the can if using canned; freshly squeezed if using fresh)
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 1 teaspoon fresh ginger (I use fresh minced ginger paste from the store)
• 1 teaspoon minced garlic (about 2 cloves)
• ¼ teaspoon crushed red pepper
• Salt and pepper to taste