Korean Spicy Chicken Tenders with Sweet Apple

Ingredients

• 2 tablespoons olive oil
• 1/2 apple, cut into chunks
• 1 stalk celery, cut into chunks
• 1/2 green bell pepper, cut into chunks
• 1/3 onion, cut into bite-size pieces
• 3/4 pound chicken tenderloins, cut into chunks
• 1 tablespoon gochujang (Korean hot pepper paste)
• 1/4 cup dry white wine
• 1 pinch lemon pepper
• 2 tablespoons white sugar
• 1 tablespoon minced garlic
• 1 pinch ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the chicken tenderloins into chunks if needed, then season them with the lemon pepper and ground black pepper.

2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for about 4 minutes until golden and cooked through to 165°F (74°C) in the thickest part. Remove the chicken and set it aside.

3. In the same skillet, add the onion, celery, green bell pepper and apple. Cook, stirring often, for about 3 minutes until the vegetables start to soften.

4. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

5. Stir in the gochujang, white sugar and dry white wine. Simmer for about 2 minutes, scraping up any browned bits from the pan, until the sauce thickens slightly.

6. Return the chicken to the skillet and toss to coat in the sauce. Cook for about 1 minute until heated through and glossy, then serve hot.