Sweet, spicy, and a little bit tangy, this Pineapple Chicken Stir Fry is a kid and adult favorite!
1tablespooncoconut oil or olive oil
1poundboneless skinless chicken thighssliced as thinly as possible
4tablespoonsarrowroot or cornstarchdivided
3medium size bell peppers, any color,sliced into strips
20ouncecan pineapple chunks in waterdrained and juice reserved
about 3/4 cup reserved pineapple juice
3tablespoonsapple cider vinegar
1/2cuplight brown sugar
1/4cupSrirachaadjust to taste
Optional: cooked ricefor serving
Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon arrowroot and toss to coat. In a separate bowl, whisk together the pineapple juice, water, vinegar, brown sugar, remaining soy sauce and arrowroot. 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. Enjoy!
At first glance, the amount of Sriracha in the recipe seems crazy high. As I was slowly adding it to the sauce the first time I made this, I could hardly believe how much of the Sriracha it took before I even noticed the mildest of heat. Go slowly with it and adjust the heat to the level you desire. 1/4 cup of Sriracha was perfect for most of my family. My spice-loving husband usually drizzles his plate with a little bit extra.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.