Season pork strips with salt and pepper while oil is heating on medium in a large frying pan.
Lay chicken in a single layer in a frying pan and let brown, flip and let brown on the other side. You may need to work in batches to avoid overcrowding. Once browned, remove from heat and set aside.
Add more oil to the pan if necessary. Add garlic and ginger, stirring constantly for about 30 seconds until fragrant.
Add the vinegar, sriracha, and honey to the frying pan and bring to a boil. Stir often until the sauce is thick. Once desired consistency, add chicken back and stir to coat. serve over hot rice or alone.