Instructions
Step 1: Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
Step 2: In the same skillet, add bell pepper and pineapple chunks. Sauté for 3-4 minutes until lightly caramelized.
Step 3: Add garlic and ginger to the skillet and cook for another 30 seconds until fragrant.
Step 4: Return the chicken to the skillet. In a small bowl, whisk together soy sauce, honey, sriracha, and vinegar. Pour the sauce over the stir-fry.
Step 5: Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and veggies, about 1-2 minutes.
Step 6: Serve the stir-fry over bowls of white rice and garnish with chopped green onions or chives.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat. To maintain freshness, store rice and stir-fry separately if possible.
Continue on the next page