Sweet and Sour Pork

Ingredients:

2 tbsp honey

1 tsp Sriracha

2 tbsp white wine vinegar

1 tbsp reduced-sodium soy sauce

1 tsp ground ginger

1/4 cup orange juice

2 tsp cornstarch

4 tsp chili oil

2 pork chops without bone, cut into 1-inch pieces (You could substitute chicken)

Salt and black pepper to taste

1 medium onion, diced

1 medium red bell pepper, diced

1 cup snow peas

Directions:

In a small bowl, whisk together: honey, sriracha, vinegar, soy sauce,  ground ginger, orange juice and cornstarch; set aside.

Meanwhile, coat the pork with 2 teaspoons chili oil and heat large nonstick skillet over medium-high heat. Season the pork to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the pork to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, onions, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved pork; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

Suggestions:

Serve over rice or Ramon noodles