Just can’t hold back my love of fennel!
2 bulbs fennel, thinly sliced
2 tablespoons oil
1-1/2 pounds strips of skinless, boneless, chicken breast
1-1/2 cups apple juice
2 teaspoons five-spice powder (just use pepper if you don’t have any but this gives a more interesting flavor)
½ cup apple juice
2 tablespoons cornstarch
¼ cup white wine vinegar
4 pears, sliced
Heat oil in a large skillet over medium-high heat. Add chicken and sauté until inside is not longer pink – about 6 minutes. Gently stir in fennel, 1-1/2 cups apple juice and the five-spice powder. Simmer, covered, for about 5 minutes. Stir together the remaining ½ cup apple juice with the cornstarch and add to pan. Stir until thickened. Whisk in vinegar and then add pear slices. Cook until heated through – about 3 minutes.