Ingredients

The following ingredients have 6 Servings
  • 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 or arrowroot (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)

Instruction

  • 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!