Sweet, spicy, and a little bit tangy, this Pineapple Chicken Stir Fry is a kid and adult favorite!
Servings: 6servings
Calories: 288kcal
Ingredients
1tablespooncoconut oil or olive oil
1poundboneless skinless chicken thighssliced as thinly as possible
2tablespoonssoy saucedivided
4tablespoonscornstarchdivided
3medium size bell peppers, any color,sliced into strips
1cupsnap peas
20ouncescanned pineapple chunksdrained with liquid reserved
approximately ¾ cup reserved pineapple liquid
½cupwater
3tablespoonsapple cider vinegar
½cuplight brown sugar
1-4tablespoonsSriracha hot sauceadjust to taste
Optional: cooked ricefor serving
Instructions
Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon of cornstarch and toss to coat. In a separate bowl, whisk together the pineapple liquid, water, vinegar, brown sugar, remaining soy sauce, and cornstarch. Set aside.
Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and the snap peas and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary.
Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Taste the sauce and add the Sriracha a tablespoon or so at a time. Stirring well, between each addition. Serve over rice.
Notes
At first glance, the amount of Sriracha in the recipe seems crazy high, but it takes a good bit before the sauce will actually get spicy. Go slowly with it and adjust the heat to the level you desire. FREEZER MEAL: Let the stir-fry cool completely before transferring to an airtight container or freezer-safe Ziploc bag. Thaw completely in the refrigerator before reheating in the microwave or on the stove top.