This glossy, one-wok meal lands somewhere between a Cantonese-American sweet and sour stir-fry and a tropical pineapple chicken. Boneless thighs, dusted lightly in cornstarch and shallow-fried until the edges crisp, get tossed with bell peppers, onion, pineapple and a sauce sharpened with apple cider vinegar and rounded out with five-spice powder. (Boneless, skinless chicken breasts or firm tofu would make fine substitutes for the thighs, if you prefer. Just make sure to pat the pieces very dry.) The whole thing comes together in about twenty minutes once the wok is hot, so cut and measure everything before you start. Serve over jasmine rice.