Honey-sriracha pineapple chicken
4 chicken breast, cut into chunks/bite sized pieces
3 tbsp honey (more or less depending on how sweet you’d like your sauce)
1 1/3 cup thawed pineapple chunks (frozen, canned, or fresh is up to you)
Red pepper flakes and green onions for garnish (optional)
Steamed or fried rice for serving
In a sauce pan over medium heat, combine the cup of water, sugar, soy sauce, honey, sriracha, sweet chili sauce together. In a small bowl, stir together the tbsps of cornstarch and few tsp of water together to create a slurry. Pour into the sauce and let it thicken. When the sauce has thickened considerably, add the pineapples and reduce the heat to low while you cook the chicken.
Heat the vegetable oil in a deep skillet over medium high heat. After you cut the chicken into pieces, place them into a large ziplock storage bag and season liberally with salt and pepper. Add in the cornstarch, close the bag, and shake until each chicken piece is coated with cornstarch. Once each piece is coated, let the chicken rest for a few minutes while the oil comes to temperature.
When the oil is ready, use tongs to remove the chicken pieces from the bag, being sure to shake off excess cornstarch before placing into pan. Cook chicken until it golden brown and fully cooked through.
Once the chicken has cooked through, add the sauce and toss to combine. Let flavors cook for ~2 minutes before removing from heat.
This is really delicious with steamed white, Jasmine, or fried rice
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