Sweet and Sour Chicken Stir-Fry
Sweet, spicy, and a little bit tangy, this Pineapple Chicken Stir Fry is a kid and adult favorite!
Servings: 6 servings
Calories: 288kcal
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 pound boneless skinless chicken thighs sliced as thinly as possible
- 2 tablespoons soy sauce divided
- 4 tablespoons arrowroot or cornstarch divided
- 3 medium size bell peppers, any color, sliced into strips
- 1 cup snap peas
- 20 ounce can pineapple chunks in water drained and juice reserved
- about 3/4 cup reserved pineapple juice
- 1/2 cup water
- 3 tablespoons apple cider vinegar
- 1/2 cup light brown sugar
- 1/4 cup Sriracha adjust to taste
- Optional: cooked rice for serving
Instructions
- 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!
Notes
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.
Nutrition
Calories: 288kcal | Carbohydrates: 43g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 678mg | Potassium: 512mg | Fiber: 3g | Sugar: 35g | Vitamin A: 2122IU | Vitamin C: 102mg | Calcium: 48mg | Iron: 2mg