1 pound boneless skinless chicken thighs sliced as thinly as possible
2 tablespoons soy sauce divided
4 tablespoons arrowroot or cornstarch divided
3 medium size bell peppers, any color, sliced into strips
1 cup snap peas
20 ounce can pineapple chunks in water drained and juice reserved
about 3/4 cup reserved pineapple juice
1/2 cup water
3 tablespoons apple cider vinegar
1/2 cup light brown sugar
1/4 cup Sriracha adjust to taste
Optional: cooked rice for serving
Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon arrowroot and toss to coat. In a separate bowl, whisk together the pineapple juice, water, vinegar, brown sugar, remaining soy sauce and arrowroot. Set aside. Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and the snap peas and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary. Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Taste the sauce and add the Sriracha a tablespoon or so at a time. Stirring well, between each addition. Serve over rice.