🍗 Mediterranean Sweet & Spicy Chicken Stir-Fry
🛒 Ingredients
For the Chicken & Marinade
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500 g chicken breast, thin strips
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2 tbsp olive oil
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1 tbsp soy sauce
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1 tbsp honey
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1 tsp paprika
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1/2 tsp chili flakes (adjust to taste)
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1 tsp garlic powder
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1/2 tsp black pepper
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Salt to taste
For the Stir-Fry
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1 cup fresh pineapple chunks
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 zucchini, sliced
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1 small red onion, sliced
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2 cloves garlic, minced
Sauce
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2 tbsp soy sauce
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1 tbsp honey
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1 tbsp lemon juice
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1 tsp cornstarch + 2 tbsp water
For Serving
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Cooked white or brown rice
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Fresh parsley or basil (optional)
👩🍳 Instructions
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Marinate Chicken
In a bowl, mix olive oil, soy sauce, honey, paprika, chili flakes, garlic powder, black pepper, and salt.
Add chicken and marinate for 15–20 minutes. -
Cook Chicken
Heat a large pan or wok on medium-high heat.
Add marinated chicken and stir-fry for 4–5 minutes until golden and cooked through. Remove and set aside. -
Cook Veggies & Pineapple
In the same pan, add a little olive oil if needed.
Add garlic, onion, bell peppers, and zucchini. Stir-fry for 3–4 minutes.
Add pineapple and cook for 1 more minute. -
Combine & Sauce
Return chicken to the pan.
Pour in soy sauce, honey, lemon juice, and cornstarch mixture.
Stir well and cook until sauce thickens (1–2 minutes). -
Serve
Serve hot over rice. Garnish with parsley or basil if desired.
❓ Q & A
Q: Can I use canned pineapple?
A: Yes, just drain it well. Fresh pineapple gives the best flavor.
Q: Can I make it less spicy?
A: Absolutely—reduce or skip chili flakes.
Q: Can I use chicken thighs instead of breast?
A: Yes, thighs will be juicier and work perfectly.
Q: Is this dish meal-prep friendly?
A: Yes! Store in an airtight container for up to 3 days in the fridge.
Q: Can I make it without soy sauce?
A: Use tamari or coconut aminos as a substitute.