Ingredients
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2 lbs chicken breasts, cut into 1 inch chunks
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1/2 cup flour
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1/4 teaspoon black pepper
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1/2 teaspoon salt
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4 tablespoons oil (I used a combo or sesame and olive oils)
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1/2 large onion, chopped
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1 tablespoon minced garlic
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1 tablespoon grated fresh ginger
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12 ounces broccoli slaw mix
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8 ounces water chestnuts, drained
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20 ounces pineapple chunks in juice, drained (save the juice)
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1/2 cup dry sherry
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1/2 cup pineapple juice (that you saved)
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1 teaspoon Chinese five spice powder
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1/4 cup soy sauce
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1/2 cup honey
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1/2 teaspoon chili flakes (or more if you like hotter)
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4 green onions, thinly sliced
Instructions
- Put the flour, salt and pepper in a zip lock bag and seal and shake it up.
- Add the chicken chunks to the bag and seal and shake to coat them.
- Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it.
- Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed).
- Take chicken out of skillet and cover to keep warm.
- Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger.
- Saute for 3-5 minutes.
- Add the broccoli slaw, and water chestnuts to skillet.
- Saute for 5 minutes more.
- Add the drained pineapple chunks (making sure to save the juice)and add the sherry.
- Cook on low about 10 minutes, stirring occasionally.
- While this is cooking, in a small bowl whisk together 1/2 cup of the saved pineapple juice, the Chinese five spice powder, soy sauce, honey, and chili flakes.
- After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl.
- Add the chicken back to the skillet now.
- Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through.
- Sprinkle some green onions on top of each serving and enjoy!