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Chicken and fish, fish and chicken…that’s all I seem to be making these days! Here’s a fabulous recipe that has to be one of the easiest, no fuss chicken recipes that I have ever made.
This recipe is packed with flavor and has a little kick to it – which you can add more or less ‘heat’ to. There are never any leftovers, no matter how much I make!
If chicken isn’t your thing, then swap it out for beef, tofu or even shrimp! And that works well for my daughter Tamara who doesn’t eat chicken!
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Combine the 1 cup of water, Sriracha, tamari, minced garlic, sugar, and honey together in a small saucepan and stir until combined. Bring the mixture to a boil over medium heat. Whisk the 2 tbs. of cornstarch into the 2 tbs. of water until dissolved. Add to the saucepan and stir until thickened. Reduce heat to low.
Add the cubed chicken and 1/3 cup cornstarch in a large plastic bag and shake to coat the chicken pieces - I prepare this part a few hours earlier in the day and leave it in the fridge until I'm ready to make dinner. Add the olive oil to a large skillet or wok pan and put the burner on medium heat. Add the chicken and sauté until browned and chicken is cooked through. Lower the heat, add the sauce, pineapple chunks and stir to coat.
Garnish with sesame seeds and sliced green onions and serve with rice or noodles.