Sweet and Sour Chicken Stir-Fry
Sweet, spicy, and a little bit tangy, this Pineapple Chicken Stir Fry is a kid and adult favorite!
Foto: Barefeet In The Kitchen
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 cornstarch (divided)
- 3 medium size bell peppers, any color, (sliced into strips)
- 1 cup snap peas
- 20 ounces canned pineapple chunks (drained with liquid reserved)
- approximately ¾ cup reserved pineapple liquid
- ½ cup water
- 3 tablespoons apple cider vinegar
- ½ cup light brown sugar
- 1 -4 tablespoons Sriracha hot sauce (adjust to taste)
- Optional: cooked rice (for serving)
Steps
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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