Sriracha Sweet and Sour Chicken Stir-Fry

Sweet, sticky and just a little spicy, this is a quick and easy weeknight dinner. The meal requires just 10-15 minutes to prep the chicken, veggies and sauce. And then less time than that to cook it all and serve it. Start the rice before doing anything else and you will have dinner served in 30 minutes or less. This meal was a big hit with the whole family and there wasn't a bite leftover.

Side note: At first glance the amount of Sriracha in the recipe seems crazy high. As I was slowly adding it to the sauce, 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 drizzled his plate with a little bit extra.

Sriracha Sweet and Sour Chicken Stir-Fry
Yield: 8 servings
(printable recipe)

1 tablespoon coconut oil or olive oil
1 lb boneless skinless chicken thighs, sliced as thinly as possible
2 tablespoons soy sauce, divided
4 tablespoons arrowroot or cornstarch, divided
3 medium size red and green bell peppers, 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

Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon arrowroot and toss to coat. 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!

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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