Sweet and Sour Chicken Stir-Fry

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5 from 3 votes

Sweet, spicy, and a little bit tangy, this Pineapple Chicken Stir Fry is a kid and adult favorite!

Servings: 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.

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