Ingredients
- 2 tablespoons olive oil
- ½ apple, cut into chunks
- 1 stalk celery, cut into chunks
- ½ green bell pepper, cut into chunks
- ⅓ onion, cut into bite-size pieces
- ¾ pound chicken tenderloins, cut into chunks
- 1 tablespoon gochujang (Korean hot pepper paste)
- ¼ cup dry white wine
- 1 pinch lemon pepper
- 2 tablespoons white sugar
- 1 tablespoon minced garlic
- 1 pinch ground black pepper
Directions
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Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
