You can use brown rice, long grain rice, jasmine rice…whatever your heart desires. Typically, since you already have your protein, vegetables and fruit in the sauce, you serve it over rice. WHAT DO YOU SERVE SWEET AND SOUR CHICKEN WITH? I also love to add pineapple chunks (I use a can of pineapple, but fresh pineapple would be great too if you have it) at the end right before serving because it’s nice to have the extra boost of juicy sweetness of the pineapple among all the vegetables. For those with sesame allergies, you can totally omit this, as it isn’t a make or break. I like to do some green onions (and if you want it to look restaurant worthy, cut it on a bias) and some sesame seeds. I’ll list what I put, but really use this as a reason to clean out your fridge.Ĭarrots, broccoli, sugar snap peas, snow peas, mushrooms and bok choy would all be great vegetables to throw in as well! WHAT GARNISHES DO YOU USE IN THE SWEET AND SOUR CHICKEN RECIPE? WHAT VEGETABLES GO IN SWEET AND SOUR CHICKEN STIR FRY RECIPE? I did this because some people will use a little or a lot of vegetables and that way you’ll be covered no matter the amount you use. I recommend pouring some on, instead of pouring the whole thing and judging how much you’d like it drenched in. So, you can either have a very saucy dish, or some extra sauce leftover. Soy sauce (use gluten free soy sauce if needed)Īnd don’t worry–this makes a lot of sauce.Vinegar (white vinegar or rice vinegar will do).Thankfully, sweet and sour sauce only need pantry staple items, so it’s easy to throw together last minute. WHAT INGREDIENTS ARE IN HOMEMADE SWEET AND SOUR SAUCE? This recipe is easy, you don’t even need a wok, and it helps you clean out the fridge as you can dress it up or down with as many vegetables as you like! This dinner recipe is bursting with color, texture and flavor! This is the best way to cure your craving of take out without waiting for delivery. Sure, it isn’t crispy chicken, but it’s tender chicken and it’s delicious. The frying makes a ton of mess, adds an extra step and more time. I wondered if it would still taste as good, not frying the chicken. I’m so grateful I figured out this copycat sauce recipe so my family can still enjoy this popular Chinese dish. However, I thought my days of sweet and sour sour chicken were gone because of my sons wheat and nut allergy–which Chinese restaurants are filled with. I loved those nights! I’ve always had an infinity for Chinese American food. So, it was a special treat when my dad would come home from the local Hong Kong restaurant with a brown bag filled with Chinese take out. Growing up, my mom was a great cook and cooked often–especially because money was tight. WHY WE LOVE THIS SWEET AND SOUR STIR FRY RECIPE This recipe also happens to be naturally free of: gluten, dairy, egg, fish, peanuts and tree nuts, making it very allergy friendly to be enjoyed by even more people. Load it up with your favorite veggies and serve over rice for a delicious and complete dinner anytime you’re craving this Chinese-American classic. It’s healthier and tastes just as great thanks to the lip smacking sauce. It makes a huge mess and just isn’t worth it. My recipe doesn’t call for battering or frying either. Simply chop, sauté and stir your way to enjoying a well beloved take out dish all made at home. In less than 30 minutes you can have a restaurant worthy Sweet and Sour Chicken Stir Fry.
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