Ingredients:
8 ounces dried or fresh egg noodles

1/2 cup pineapple juice, reserved from canned pineapple
2 tablespoons reduced sodium soy sauce
4 teaspoons brown sugar
1/4 teaspoon fresh ginger, grated
1 clove garlic, minced

2 chicken breasts, skinned and boneless, cut into 1 inch cubes
1 tablespoon cornstarch

2 tablespoons oil
1/2 onion, sliced
1 red bell pepper, cut into 1 inch cubes
1 green bell pepper, cut into 1 inch cubes
4 pineapple rings (reserve juice), cut into 1-inch pieces
 

Directions:

1. In a large pot of boiling salted water, cook noodles until al dente according to package directions. 
   Drain and transfer to a large bowl.
2. In a small bowl, stir together pineapple juice, soy sauce, brown sugar and ginger.  Set aside.
3. Sprinkle sliced chicken with cornstarch and stir to combine.
4. Heat half the oil in a large non-stick skillet.  Add sliced onion, red pepper and green pepper.
5. Stir and cook over high heat until crisp, tender.  Add pineapple and remove vegetables to a bowl.
6. Add the remaining oil to the pan and stir fry the chicken breast until cooked through.  Pour in the
   reserved sauce and bring to the boil.
7. Add the noodles and vegetables to the pan.  Toss thoroughly and serve.