1 1/2 lb skinless/boneless chicken breasts, cut into 1 1/2 inch strips, 2-bite size.
6 tbsp hoisin sauce
2 tbsp corn starch
3 tsp five-spices
500 ml can pineapple chunks, drained
3 tbsp fresh ginger, finely chopped
3 celery branches, sliced into 1/2 inch diagonal pieces
2 red peppers, sliced into 1/2 inch strips
1 1/2 cup chicken broth
3 tsp rice vinegar
3 tbsp peanut oil (or sesame oil)
In a tupperware bowl with a lid, mix the hoisin sauce, the corn starch and the 5-spices until blended. Add the chicken, close the lid, and shake the bowl until chicken is well covered. Put aside.
In a wok, heat 2 tbsp of the oil on medium-high heat. Add ginger, celery and red pepper, and cook while stirring for approx 5 minutes. Add the remaining 1 tbsp of oil, and the chicken mix. Cook for approximately 10 minutes, until chicken is no longer pink on the inside.
Add the pineapple, the chicken broth and the rice vinegar and mix well.
Reduce heat to medium, and cook for an additional 3 to 5 minutes.
Serve over lightly seasoned white rice, to taste. (I put some salt, a dash of chili powder and a tablespoon of chicken broth to the rice cooking water).