I really wanted to make this stir fry on the grill tonight.. a little peer pressure (ok, there was really no pressure, it just sounds good) from Chris at Nibble Me This could have been the reason... but, wouldn't you know it, the wind picked up and I have nowhere to hide from it, so I decide to use the boring old stove. Next time, Chris, next time....
This is yet another simple stir fry packed with a lot of flavor. You could even use pork or beef with this sauce if you wanted to - although I would recommend the pork over the beef - pork just goes so much better with pineapple. Either way... simple and tasty... it's a must try!
Chicken Stir Fry with Hoisin Pineapple Sauce
Created by Jenn's Food Journey
1 1/2 Tablespoons Sriracha
3 Tablespoon Hoisin
1 1/2 Tablespoons low-sodium soy sauce
3 Tablespoons pineapple juice
2 large boneless, skinless chicken breasts, cut into strips or bite size chunks
2 teaspoons vegetable oil
1 1/2 cups sugar snap peas
1 large orange pepper, thinly sliced
1 large garlic clove, finely minced
In a large measuring cup, mix together the Sriracha, Hoisin, soy sauce and pineapple juice until well combined; set aside.
In a wok or deep, non-stick skillet, heat the oil over medium high heat. Add the chicken and quickly stir fry 4 minutes. Add the snap peas and pepper and continue to cook for another 4-5 minutes or until the chicken is cooked through. Add the garlic and stir fry 1 minute. Stir in the sauce mixture and bring to a boil. As soon as the sauce starts to thicken, remove from heat, stirring to make sure everything is combined. Serve over rice or noodles. Enjoy!
One Year Ago: Pulled Pork BBQ Pizza
Two Years Ago: Chicken Tortilla Pizza