Cook the rice in boiling salted water until tender, about 15 minutes.
Heat the oil in a wok or frying pan and stir fry the chicken strips for 3-4 minutes, until browned. Add the stir fry vegetables and cook over medium low heat for 5 minutes.
Combine the pineapple juice, soy sauce, honey, ketchup, cornstarch, Five Spice Powder and minced garlic in a small bowl and pour the sauce over the chicken and
vegetables in the pan. Add the red peppers, cook gently for 5 minutes until bubbly and stir in the beansprouts. Drain the rice
and serve topped with the chicken and vegetables. Sprinkle with scallions.
Serves 4