Recipes out of the Blond Box

½ pounds chicken tenders
3 tablespoons hoisin sauce
1 tablespoon cornstarch
1 ½ teaspoons 5-spice powder
2 cups pineapple chunks
2 tablespoons sugar
2 tablespoons peanut oil
2 tablespoons grated ginger
3 ribs celery, sliced
1 red bell pepper, cut in strips
½ cup chicken broth
2 teaspoons rice vinegar

Cut tenders diagonally into ¼" slices. In large bowl, combine chicken, hoisin sauce, cornstarch, and 5-spice powder. In medium bowl, toss pineapple with sugar (if using canned pineapple, omit sugar.)

Heat oil in large skillet over high heat. Add ginger, celery, and red pepper; stir-fry 1 min.

Add chicken mixture to skillet, and stir-fries 4 – 5 min. Or until chicken is no longer pink. Add pineapple mixture, chicken broth, and vinegar. Cook 1 min., stirring until sauce thickens and pineapple is heated through. Serve with rice if desired.

Or not. Like, whatever gets you through the night, man. 🙂

6 servings