Go Back
- 1 pound chicken breast, thinly sliced - 1 cup bell peppers (red and yellow), sliced - 1/2 cup pineapple chunks - 1 medium onion, thinly sliced - 3 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sriracha - 1 tablespoon vegetable oil - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water - Salt and pepper to taste - Cooked rice or noodles (for serving) To create this dish, you need fresh, quality ingredients. Start with a pound of chicken breast. Thinly slice it for quick cooking. You also want vibrant bell peppers, both red and yellow, to add color and crunch. Pineapple chunks will bring a sweet twist, while a medium onion adds depth. For the marinade, mix soy sauce, honey, and sriracha. This blend gives the chicken its sweet and spicy flavor. In addition, having vegetable oil and sesame oil is key for cooking. The cornstarch mixed with water helps thicken your sauce. Season with salt and pepper to enhance the taste. Serve over warm rice or noodles for a complete meal. For the full recipe, check the link. First, you need to mix the marinade. Combine three tablespoons of soy sauce, two tablespoons of honey, and one tablespoon of sriracha in a bowl. Stir it well to blend the flavors. Next, add the sliced chicken. Make sure all pieces are coated in the marinade. Let it sit for at least 15 minutes. This helps the chicken soak up the flavors. Now, heat one tablespoon of vegetable oil in a skillet over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet. Cook the chicken for about 5 to 7 minutes. You want it to be golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add one tablespoon of sesame oil. Next, add two cloves of minced garlic and one inch of grated ginger. Sauté these for about 30 seconds until they smell great. Then, toss in one medium sliced onion and one cup of sliced bell peppers. Stir-fry for about 3 to 4 minutes. You want the veggies to soften a bit but still stay crunchy. Now it's time to put everything together. Return the cooked chicken to the skillet. Add half a cup of pineapple chunks to the mix. Pour in the cornstarch mixed with two tablespoons of water. Stir everything continuously until the sauce thickens and coats the chicken and vegetables. Finally, season with salt and pepper to taste. Remove from heat. For serving, check out the Full Recipe for the best presentation tips! - Use high heat for quick cooking. This helps keep the chicken juicy. - Don’t overcrowd the pan for even cooking. Cook in batches if needed. - Experiment with spices like garlic powder or chili flakes for more depth. - Adjust sriracha based on spice preference. Start small and add more as needed. - Serve over rice or noodles for a filling meal. - Garnish with sesame seeds and green onions for color and crunch. For more details and the full recipe, check the section above. {{image_2}} You can swap chicken for other proteins. Shrimp cooks quickly and adds a sweet touch. Beef offers a rich flavor that pairs well with the sauce. For a plant-based option, use tofu. Tofu soaks up flavors well and adds a nice texture. Feel free to add more veggies to your stir-fry. Broccoli adds crunch and a bright color. Snap peas bring a sweet, fresh taste. Carrots can add a pop of color and sweetness too. Mix and match to find your favorite combo. If you want to change up the sweetness, try maple syrup or agave. Both options work well in place of honey. They can add a unique flavor twist to the dish. Don't be afraid to experiment until you find what you love most. For the complete recipe, check out the Full Recipe. Store any leftovers in an airtight container. They will stay fresh for up to 3 days. This keeps the flavors nice and tasty for your next meal. You can freeze the stir-fry in portions. This way, you can enjoy it for up to 1 month. Just remember to reheat before serving. It makes a quick meal later! For even reheating, use a microwave or stovetop. Heat it gently to warm up the chicken and veggies without drying them out. This keeps your meal delicious every time you enjoy it! For the full recipe, check the earlier section. Yes, use gluten-free soy sauce. It tastes great and keeps the dish flavorful. Increase the amount of sriracha or add chili flakes. This gives a nice kick! It pairs well with rice, noodles, or cauliflower rice. Each option adds texture. Absolutely, add or remove ingredients based on preference. Feel free to experiment! Chicken can be marinated for up to 2 hours for better flavor. More time enhances taste. For the full recipe, check out the cooking steps that bring all this flavor together! This article covered a flavorful sweet and spicy chicken stir-fry. You learned about key ingredients, marinade tips, and cooking techniques. I shared ways to customize the recipe to fit your taste and preferences. Remember, cooking should be fun and creative. Use high heat and avoid crowding your pan for the best results. With these tips, you can enjoy a perfect dish every time. Enjoy your cooking journey!

Sweet and Spicy Chicken Stir-Fry

Elevate your dinner game with this Sweet and Spicy Chicken Stir-Fry! This one-pan meal features tender chicken, colorful bell peppers, and juicy pineapple, all packed with mouthwatering flavor. Perfect for busy nights, it's simple to make with just a few ingredients. Ready to impress your family and friends? Click through to explore the full recipe and unlock tips for a hassle-free cooking experience!
Print Recipe Pin Recipe

Ingredients
  

1 pound chicken breast, thinly sliced

1 cup bell peppers (red and yellow), sliced

1/2 cup pineapple chunks (fresh or canned)

1 medium onion, thinly sliced

2 cloves garlic, minced

1-inch piece of ginger, grated

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon sriracha (or to taste)

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

Cooked rice or noodles (for serving)

Instructions
 

In a bowl, combine the soy sauce, honey, and sriracha to create a marinade. Add the sliced chicken and let it marinate for at least 15 minutes to soak up the flavors.

    Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes until golden and cooked through. Remove the chicken and set it aside.

      In the same skillet, add the sesame oil and sauté the minced garlic and grated ginger for 30 seconds until fragrant.

        Add the sliced onion and bell peppers to the skillet, and stir-fry for about 3-4 minutes until they start to soften.

          Return the chicken to the skillet, along with the pineapple chunks. Stir well to combine all ingredients.

            Pour in the cornstarch and water mixture, stirring continuously until the sauce thickens and coats the chicken and vegetables evenly.

              Season with salt and pepper to taste. Remove from heat.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the stir-fry over a bed of steaming rice or noodles, garnished with sesame seeds and sliced green onions for an added touch of flavor and color. Enjoy your meal!