Vegetarian “chicken nuggets”, snow peas and pineapple tidbits in sweet Sriracha sauce

Vegetarian "chicken nuggets", snow peas and pineapple tidbits in sweet Sriracha sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Connie Veneracion


  • 8 to 12 pieces vegetarian “chicken nuggets”
  • 2 tablespoons cooking oil
  • 1 small carrot thinly sliced
  • 1 cup snow peas trimmed
  • 1/2 cup pineapple tidbits (I used canned with the juice)
  • 1 small onion thinly sliced
  • 3 cloves garlic minced
  • 1/2 tsp grated ginger
  • salt to taste
  • 2 tablespoons Sriracha or your preferred chili sauce
  • 2 tablespoons honey
  • 1 tablespoons kalamansi juice or lemon juice


  • Heat a non-stick pan. No oil. Cook the vegetarian “chicken nuggets” until lightly browned. Set aside.
  • Reheat the pan. Pour in the cooking oil. Stir fry the carrot slices and snow peas for about 30 seconds. Add the pineapple tidbits, onion, garlic and ginger. Sprinkle with salt. Stir fry until the vegetables are done, about a minute or two.
  • Add the vegetarian “chicken nuggets” to the pan.
  • Pour in the Sriracha, honey and kalamansi (or lemon) juice. Stir. Cook just until the sauce is bubbly.
  • That’s it. It’s done. Enjoy. It’s delicious.