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!