I stole this recipe from my father in law, my husband absolutely loves it.
First dice 2 chicken breasts and pop them under a grill or on a George Foreman until they are browned and nearly cooked through, meanwhile prepare the sauce.
In a large frying pan add 4 tablespoons of cider / white wine vinegar, 2 tablespoons of brown sugar, 1 tablespoon of soy sauce, 1 tablespoon of corn flour and the juice from a tin of pineapple chunks. Warm on a medium heat and keep stirring until the sauce starts to thicken, this should take a couple of minutes. (At this point, have a little taste of the sauce and see whether you’d like to add more sugar – this makes quite a sharp sauce so you can make it sweet if you like)
Once the sauce has thickened, add your choice of vegetables – I like to use peppers and sugar snap peas, but you can use what you like, stir these in to the sauce for a couple of minutes.
By this time your chicken should be ready, so remove from the grill and slice in to bite size pieces. Mix into the sauce and continue to heat for another 5 minutes until until the veg and chicken are cooked and serve with some boiled rice.