Ingredients

• 2 tablespoons cornstarch
• 1/3 cup sugar
• 1/4 cup white distilled vinegar
• 1/2 cup pomegranate juice (or pineapple juice)
• 3 tablespoons soy sauce
• 2 teaspoons vegetable oil
• 3 unpeeled firm, sweet plums, cut into chunks
• 1 large stalk celery, sliced
• 1 bunch scallions, trimmed and cut into 1-inch lengths
• 2 garlic cloves, minced
• 1 1/2 pounds boneless, skinless chicken thighs, cut into small cubes
• 1/4 teaspoon Chinese five-spice powder
• salt and pepper

Directions
1  In a small bowl, whisk together the cornstarch, sugar, vinegar, pomegranate or pineapple juice, and soy sauce; set aside.

2  Heat the oil in a wok or large skillet over medium-high heat. Add the plums, celery, and scallions and cook for 2 minutes. Add the garlic and cook for 1 minute, then add the chicken, five-spice powder, salt, and pepper.

3 Stir and cook until the chicken is beginning to brown, another 3 to 4 minutes. Reduce heat and add the sauce. Stir until it thickens, another minute or so. Serve with steamed rice.

Serves: 4