Sweet and sour chicken is sweet, savory, a little sour, and so delicious! Serve this recipe over warm rice and you’ll have one of my favorite childhood comfort foods.
I actually adapted this recipe from one of those ancient red-plaid Better Homes and Gardens cookbooks your grandma always used, you know the one!
I grew up knowing this recipe as “sweet and sour meatballs” but truthfully I like it better with my homemade seitan chicken. But if you want it more like the original, you can serve this recipe with my tvp meatballs.
I contemplated calling this recipe just “sweet and sour sauce” since it can be enjoyed with any protein. Tofu, tempeh, vegan meatballs, “chicken”, or “beef”.
1/4 Cup Brown sugar
2 Tablespoons Cornstarch
One 15 ounce can of pineapple chunks
1/4 Cup Apple cider vinegar
1/2 Cup water
1 Tbs Soy sauce
One 5 ounce can of sliced water chestnuts
1 Red bell pepper, diced
1 1/2 cups “Meat” or protein of choice
1 Tbs Sesame seeds (optional, for garnish)
1. Drain the pineapple chunks, saving the liquid. Set aside.
2. In a wok or sauté pan with high sides, mix together the brown sugar and cornstarch. Mix the pineapple juice in. Add in cider vinegar, water, and soy sauce. Stir constantly over medium-low heat until thick and bubbly. This usually takes around 10-15 minutes.
3. Once the sauce is thick, add your choice of protein, the diced red pepper, and drained water chestnuts. Stir and cook until heated throughout, about 5 more minutes.
4. Serve with over warm rice, garnish with sesame seeds and enjoy!
-I like to sauté the chicken in oil and get it a little crispy on the outside before I toss it in with the sauce. If you’d like your seitan soft and not crispy, skip this step and put directly in the sauce.
I made these two with orange and green bell peppers because it’s what I had on hand.
The OG recipe:
-Autumn 💗 follow me on instagram @Autumn.The.Vegan for more!