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.