We love simple MYO Takeout meals–they’re healthier and you know everything that’s in the dish. This quick and easy Sweet + Sour Chicken recipe is perfect for a busy weeknight!
I’ve been on Chinese takeout probation for quite some time now. What does that mean? Ricky refuses to let me order anything because I always take 3 bites and decide I dislike it. To be fair, we haven’t found a decent Chinese restaurant in our area yet. I cannot stand soy soaked fried rice or dishes packed with veggies and 2 pieces of meat. Okay, I’m picky.
Making our own takeout saves money and it’s much healthier. I like to add a few favorites to our meal plan a couple times a month: fried rice, stir fry and orange chicken are top of our list. To keep the takeout feel, I serve with frozen egg rolls or potstickers. Heads up: the frozen chicken potstickers from Costco are SO GOOD.
Restaurant Sweet + Sour Chicken tends to have deep fried chicken breasts with a crazy orange sauce. This variety is a bit different, but just as tasty. I take a little help from the store with the Kikkoman sauce, mixed with fresh veggies and pineapple. When you’re buying store bought sauce, be sure to check the sugar and sodium levels. This one passes the test!
By coating the chicken in a soy sauce and corn starch mixture, it ends up having a great golden brown color. Later, the starch will later help thicken the sauce…it’s great to have on hand. Feel free to add whatever veggies you want: green peppers, extra onion, pea pods…even broccoli would be delish!
- 2 pounds boneless , skinless chicken breasts--cut into bite sized cubes
- 2 tablespoons corn starch
- 2 tablespoons low-sodium soy sauce
- 1 red bell pepper , sliced into bite sized pieces
- 2 carrots , peeled and cut into coins
- 1 yellow onion , cut into small squares
- 2 cups fresh pineapple
- Kikkoman Sweet & Sour Sauce (1 cup)
- Optional topper: sesame seeds , sliced green onion
- Serve with: brown or white rice
In a medium bowl, add corn starch and soy sauce. Mix with a fork. Add chicken pieces and mix until all chicken is coated.
Heat a wok or large skillet to medium high heat. Add chicken and stir fry until golden brown, stirring frequently.
Toss in chopped red pepper, onion and carrots. Stir fry for 3-4 minutes.
Add sweet and sour sauce, plus pineapple. Cover and let bubble on medium low for 5 minutes.
Top with green onions and serve with rice.
To save even more time, use freezer brown rice. I make about 4 cups at a time to freeze for the month in 1-2 cup portions. My rice cooker has been such a helper this year. It always makes perfect rice!
What are some of your favorite at-home takeout meals to make?