Takeout Sweet and Sour Chicken is not an authentic Chinese recipe, but rather a typical American version of Chinese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.
Additions:
This recipe is great by itself, but we love adding pineapple chunks, onion chunks, and slices of green bell pepper to it.
To Wok or Not to Wok:
Woks are fantastic if you have a gas stove, but they are certainly not necessary. Feel free to use one if you have one, but you can always just use a large bottomed skillet.
Soy Sauce:
Feel free to use low-sodium soy sauce in this recipe if you are trying to reduce your overall sodium intake.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet on the stovetop over medium heat with a scant amount of oil until warmed through. If you like this recipe, you may be interested in these other delicious Asian inspired recipes:
Takeout Style Szechuan ChickenGeneral Tso’s ChickenEasy 30 Minute Chicken Chow MeinSpicy Szechuan Shrimp and Broccoli
Δ Δ
