If we ever order Chinese food (which is not very often), Sweet n’ Sour pork or chicken is something that we always order. Naturally, this version skips the deep frying, and can be easily made on the stove or in a slow cooker. I actually prefer the stove-top method, as its quicker, and there is less chance of the chicken falling apart and drying out, as that can happen a bit easier in a slow cooker.

I served it with steamed broccoli and brown rice, but it would also be great with green beans, wilted kale or cauliflower.