There’s something magical about the combination of sweet and sour flavors bursting with spiciness, and Sriracha Sweet and Sour Chicken captures this essence beautifully. Perfectly caramelized vegetables and succulent chicken pieces infused with the tangy essence of pineapple make for a dish that’s both easy to prepare and full of flavor. Whether you’re a fan of spicy or you just fancy a quick dinner after a long day, this recipe is your go-to winner!

Growing up, my family had a tradition of gathering on Sunday afternoons around the kitchen. My dad would often experiment with recipes, and Sriracha flavoring became one of his favorites. He once swapped the traditional sweet and sour sauce with Sriracha, claiming it was the secret ingredient we didn’t know we needed. Every bite was met with mixed reactions of surprise and delight, and ever since that dinner, this dish became a staple in our family cookouts.

Why You’ll Love This Recipe

This dish is not just about packing a punch. It’s about harmony in a bowl!

Quick and Easy: Perfect for busy weeknights, this meal is ready in just 30 minutes.
Flavorful Kick: Only minimal ingredients needed to transform your chicken into a flavorful delight.
Healthier Twist: With fresh vegetables and lean protein, it’s a guilt-free treat that satisfies your spicy cravings.
Customizable Heat: You can adjust the Sriracha to match your favorite heat level.

Recipe Steps

Step 1

Marinate the chicken: In a bowl, combine 500g of chicken breast chunks with 2 tablespoons of Sriracha, 1 tablespoon soy sauce, and a pinch of salt. Marinate for at least 15 minutes.

Step 2

Create the sauce: In a separate bowl, mix 2 tablespoons of Sriracha, 3 tablespoons of pineapple juice, 2 tablespoons vinegar, and 1 tablespoon corn starch. Set aside.

Step 3

Sauté the vegetables: Heat some oil in a pan, add sliced bell peppers and onions, and sauté until they become slightly golden.

Step 4

Cook the chicken: In the same pan, add the marinated chicken. Cook until the chicken pieces are golden brown and cooked through.

Step 5

Combine and Serve: Pour the sauce over the chicken and vegetables, stir until thickened, then serve hot over cooked rice or noodles.

Storage Options

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, a quick stir-fry in a pan over medium heat is ideal to retain the texture. For freezing, place the cooked dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Variations & Substitutions

Vegan Option: Substitute chicken with tofu or tempeh and replace fish sauce with mushroom sauce.
Less Heat: Reduce the Sriracha amount and add a dash of honey for a milder flavor.
Additional Veggies: Add broccoli or snap peas for more crunch and vitamin intake.

Frequently Asked Questions

Can I use a different type of protein?
Absolutely! This recipe is versatile. You can use shrimp, beef, or even pork. Adjust the cooking time accordingly to ensure that the chosen protein is cooked thoroughly. The balance of sweet, sour, and spicy flavors complements most proteins well.

How can I make the dish more kid-friendly?
To make it more suitable for kids, reduce the Sriracha to a teaspoon or omit it entirely. Instead, add more pineapple juice to enhance the sweetness. You could also introduce small, colorful vegetable pieces to make the dish more visually appealing to young ones.

Is this recipe gluten-free?
To adapt this recipe to be gluten-free, ensure you use gluten-free soy sauce or tamari. Make sure all other products, such as the vinegar you choose, are certified gluten-free as well. This small tweak will keep the flavors intact while being mindful of dietary restrictions.