Description

This Sriracha Sweet and Sour Chicken Stir-Fry is a bold and flavorful twist on the classic takeout favorite. The perfect balance of sweet, tangy, and spicy flavors makes this dish irresistible. Juicy chicken, crisp bell peppers, and fresh snap peas are tossed in a sticky-sweet sauce made with pineapple, soy sauce, and Sriracha for just the right amount of heat. Serve it over fluffy white rice or noodles for a quick and satisfying meal.1 tablespoon coconut oil or olive oil.

Ingredients

Scale

1 tablespoon coconut oil or olive oil
1 pound boneless, skinless chicken thighs, thinly sliced
2 tablespoons soy sauce, divided
4 tablespoons cornstarch, divided
3 medium bell peppers (any color), sliced into strips
1 cup snap peas, rinsed and trimmed
20 ounces canned pineapple chunks, drained (reserve the juice)
Approximately ¾ cup reserved pineapple juice
½ cup water
3 tablespoons apple cider vinegar
½ cup light brown sugar
1–4 tablespoons Sriracha hot sauce (adjust to taste)
Cooked rice, for serving (optional)

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Instructions

In a bowl, toss the sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch until evenly coated.
In a separate bowl, whisk together the reserved pineapple juice, water, vinegar, brown sugar, remaining soy sauce, and cornstarch. Set aside.
Heat the oil in a large skillet over high heat. Add the chicken and cook, stirring continuously, for 2-3 minutes until lightly browned.
Add the bell peppers and snap peas and stir-fry for another 2 minutes, keeping the heat high.
Increase the heat and add the pineapple chunks and prepared sauce. Stir constantly for 2 minutes, allowing the sauce to thicken and coat the ingredients.
Taste the sauce and gradually add Sriracha, adjusting to your spice preference. Stir well after each addition.
Serve immediately over cooked rice or noodles for a complete meal.

Notes

For a milder version, reduce the Sriracha or replace it with a mix of chili garlic sauce or red pepper flakes.
Chicken breast can be used instead of thighs, but it cooks faster, so be sure not to overcook it.
Leftovers store well in the refrigerator for up to 3 days. Reheat in a pan over medium heat for the best texture.
To freeze, cool completely and store in an airtight container for up to 3 months.
This dish pairs perfectly with steamed jasmine rice, brown rice, or lo mein noodles.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-Inspired