1 pound boneless chicken breasts, cut into strips
Kosher salt and black pepper, to taste
3 tablespoons vegetable oil, divided
1 teaspoon minced fresh garlic
1/2 teaspoon fresh ginger root, minced
1 small red bell pepper, julienned
1 small orange bell pepper, julienned
1 medium red onion, julienned
1 medium zucchini, julienned
1/2 cup dry white wine
1/3 cup light brown sugar, packed
1 fresh pineapple, peeled, cored and
    cut into 1/2-inch slices
2 fresh limes, for garnish (optional)
2 cups basmati rice (optional)
Soy sauce (optional)

Place chicken strips in large bowl; toss with salt and pepper to taste.

Heat two tablespoons oil in large nonstick saut?pan or wok over medium-high heat; add garlic and ginger. Saut?1 minute.

Add chicken, and saut?until almost cooked through, about 5 to 6 minutes; remove chicken from pan; set aside.

Add remaining oil to pan; saut?vegetables over medium-high heat until tender but still firm, 4 to 5 minutes; remove vegetables from pan with a slotted spoon.

Whisk together wine and brown sugar until dissolved. Add to pan and simmer until slightly reduced, about 5 minutes.

Stir in pineapple, reserved vegetables and chicken. Heat until warm, 3 to 4 minutes.

Garnish with fresh lime. Serve with rice and soy sauce on the side.