80ml Lite soy sauce
80ml Pineapple juice
2 tbsp demerara sugar, substitute with honey
2 tbsp Sriracha
1 tbsp garlic, minced
1 tbsp ginger, grated
1 tsp red chilli flakes
700g boneless chicken thigh, cubed (substitute with chicken breast)
1 large onion, sliced
2 tbsp EVOO
Fresh coriander, and lime wedges to serve
Serve with steamed rice
In a bowl whisk together the soy sauce, pineapple juice, brown sugar or honey, sriracha, garlic, ginger, and chili flakes.
Marinade the chicken with half of the sauce for 30 minutes.
Heat the oil in a large pan over high heat.
Add the chicken pieces and allow to cook for 15 minutes.
Pour in the remaining sauce and drop the heat to medium, allow to cook until the sauce thickens and forms a glaze, about 10 munutes.
Remove the pan from the heat and garnish with coriander.
Spoon the chicken and sauce over steamed rice, serve with lime wedges.