- In a large bowl, toss the chicken with the spices. Season with salt and pepper.
- In a wok or large skillet over high heat, brown the chicken, half at a time, in the oil until golden brown. Set aside on a plate.
- In the wok, fry the onion. Add oil, if needed. Add the pineapple and bell pepper. Continue cooking for about 2 minutes or until the bell pepper is al dente. Season with salt and pepper.
- Add the chicken and plum sauce and bring to a boil. Simmer for about 2 minutes. Adjust the seasoning. Serve over rice. Sprinkle with the peanuts.
Although more expensive, store-bought cut chicken strips can help you save time.