Sunday, April 19, 2015

Sweet and Sour Chicken Stir-Fry

Sweet and Sour Chicken Stir-Fry - get the recipe at
Sweet, sticky and just a little spicy, this Sweet and Sour Chicken Stir Fry is a quick and easy weeknight dinner. The heat of the Sriracha is mellowed with the sweetness of the pineapple and the result is a sweet and sour stir fry that is not at all burn-your-mouth-hot, despite copious amounts of Sriracha. My youngest son has been eating this since he was just 2-3 years old and he still eats every bite and asks for more.

The meal requires about 10-15 minutes prep time for the chicken, veggies and sauce; and less time than that to cook and serve it. Start a pan of rice before doing anything else and you will have dinner served in 30 minutes or less. This meal is always a hit with my family and there is never a bite leftover!

COOK'S NOTE: 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.

Sriracha Sweet and Sour Chicken Stir-Fry
Yield: 6 servings
(printable recipe)

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 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
Optional: cooked rice, for serving

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.

Sweet and Sour Chicken Stir-Fry is ready to eat in 30 minutes or less! - get the recipe at

{originally posted 4-25-13 - recipe notes and photos updated 4-19-15}

ONE YEAR AGO: Oreo Ice Cream Recipe
TWO YEARS AGO: Double Chocolate Brownies with Macadamia Nuts

THREE YEARS AGO: Cinnamon Chile Roasted Potato Bites


  1. lol.. I looked at the amount of Sriracha and thought, "oh yea, I gotta try this... give me more Sriracha!!!" I have a feeling this is going to be a hit like your Sriracha honey stir fry :) Can't wait to try this one!

  2. Ryan and I love sriracha so I know we will love this recipe! I can't wait to give it a try. Thank you for sharing. Sweet and spicy is my kind of meal!

  3. Mmm.... this is sure to go well with a bowl of fluffy white rice!

  4. Looks delicious - no wonder there was none left.

  5. Where did you get your chop stick cheaters?

  6. Made this a couple of weeks ago, followed the recipe exactly, and it was great. Actually, I did probably use more than a cup of snap peas - it was a whole bag of frozen from Kroger, probably more like 2 cups. I will definitely make this again... as soon as those sweet bells go back on sale!