Cookwith

Name: Spicy Tropical Chicken Stir-Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup fresh pineapple, diced; 1 ripe mango, diced; 1 red bell pepper, sliced; 1 small red onion, sliced; 2 cloves garlic, minced; 1 inch fresh ginger, grated; 1 jalapeño, seeded and minced; 2 tbsp soy sauce; 2 tbsp honey; 1 tbsp lime juice; 1 tbsp sriracha (or more, to taste); 2 tbsp vegetable oil; 1/4 cup fresh cilantro, chopped; Salt and pepper, to taste; Cooked jasmine rice, for serving (about 2 cups cooked)

Spicy Tropical Chicken Stir-Fry

CitrusyCarrot5102

This Spicy Tropical Chicken Stir-Fry brings the sunshine to your dinner table with a vibrant mix of sweet pineapple, juicy mango, and a fiery kick from jalapeño and sriracha. The chicken thighs stay incredibly tender, soaking up the tangy, spicy-sweet sauce, while the bell pepper and onion add crunch and color. Finished with a sprinkle of fresh cilantro and served over fluffy jasmine rice, this dish is a lively celebration of bold, tropical flavors—perfect for those who crave both heat and a taste of paradise in every bite.

Ingredients

Instructions

In a medium bowl, toss the chicken pieces with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
Add the remaining tablespoon of oil to the pan. Sauté the onion, bell pepper, garlic, ginger, and jalapeño for 2-3 minutes, until fragrant and slightly softened.
Stir in the pineapple and mango. Cook for another 2 minutes, letting the fruit caramelize slightly.
In a small bowl, whisk together soy sauce, honey, lime juice, and sriracha.
Return the chicken to the pan. Pour the sauce over the chicken and vegetables, tossing everything to coat. Cook for 2-3 more minutes until everything is heated through and the sauce thickens slightly.
Taste and adjust seasoning, adding more sriracha or lime if desired.
Serve hot over jasmine rice. Garnish with chopped cilantro.