Korean Spicy Chicken Tenders with Sweet Apple

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

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.