Add the chicken chunks and stir until the chicken is well coated. 3 Wash green pepper. Discard seeds and stem. If they are thick, cut in half lengthwise. Stir well and set aside.
Peanut oil is best since it has a high smoking point.
Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up. Stir fry the parboiled carrots and the green pepper for 30 seconds. Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated.