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1
Put the flour, salt and pepper in a zip lock bag and seal and shake it up.
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2
Add the chicken chunks to the bag and seal and shake to coat them.
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3
Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it.
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4
Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed).
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5
Take chicken out of skillet and cover to keep warm.
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6
Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger.
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7
Saute for 3-5 minutes.
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8
Add the broccoli slaw, and water chestnuts to skillet.
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9
Saute for 5 minutes more.
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10
Add the drained pineapple chunks (making sure to save the juice)and add the sherry.
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11
Cook on low about 10 minutes, stirring occasionally.
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12
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.
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13
After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl.
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14
Add the chicken back to the skillet now.
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15
Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through.
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16
Sprinkle some green onions on top of each serving and enjoy!
