Kung Po Chicken

• 800 g skinless boneless chicken breast and/or thighs cut into bite-size pieces
• FryLight or low-calorie cooking spray
• 2-3 large garlic cloves chopped
• 5 cm/2" piece fresh root ginger peeled and finely grated
• 8 spring onions cut into 2cm/1" pieces
• 2 red peppers deseeded and cut into bite-size chunks
• 2 Small Onions Cut into petals
• 225 g/8 oz can sliced water chestnuts drained
• 225 g/8 oz can bamboo shoots drained
• 300 g Pineapple Chunks drained
• Salt to taste
• 300 g dried basmati rice to serve

For the Marinade

• 2 Tbsp dark soy sauce or tamari
• 2 tsp Shaoxing rice wine or dry sherry
• 1 tsp cornflour

For the Sauce

• 1 Tbsp Shaoxing rice wine or dry sherry
• 1 Tbsp dark soy sauce or tamari
• 1 Tbsp chopped red chilies in white wine vinegar from a jar
• 4 Tbsp hot water
• 1 chicken OXO cube