Sweet and sour chicken is loved by kids and adults alike and for good reason: it’s the perfect balance of savory, tangy and sweet. In this post, we’ll explore 15+ simple side dishes that will perfectly pair with your sweet and sour chicken. From flavored rice, to fresh salads, crunchy vegetables, and more!
- Looking for a low carb side dish? Try this Slow Cooker Spaghetti Squash recipe.
- Looking for a fun flavored rice? Try this Garlic Rice.
- Looking for a veggie packed side? Try this Din Tai Fung Cucumber Salad.
Sides for Sweet + Sour Chicken
Ginger Stir Fry Vegetables
This Ginger Veggie Stir Fry is bursting with lots of fresh vegetables and coated with a spicy sauce flavored with garlic and ginger. Plus, it comes together in under 30 minutes!
Ginger Stir Fry Vegetables
Kung Pao Brussels Sprouts
Kung Pao Brussels Sprouts are crispy on the outside, tender on the inside, and covered in a sweet and spicy kung pao sauce. Toss with roasted peanuts and red chilis for a crazy delicious spin on a classic roasted vegetable.
Kung Pao Brussels Sprouts
Easy Bacon Fried Rice
This Bacon Fried Rice comes together easily with ingredients you probably already have on hand, and in only 15 minutes! Skip the takeout and make your own (tastier) version at home.
Bacon Fried Rice
Yaki Udon
Make this Japanese-inspired yaki udon recipe for easy weeknight dinners! Bouncy udon noodles, a variety of stir fried vegetables, and your favorite ground meat are tossed in a homemade stir fry sauce to give you a hassle-free and satisfying meal in only 20 minutes.
Yaki Udon
Air Fryer Potstickers
This Air Fryer Potstickers recipe teaches you how to easily cook store-bought frozen dumplings in the air fryer without any excess oil.
Air Fryer Potstickers
5 Minute Sugar Snap Peas
Sautéed Sugar Snap Peas is a healthy, quick and delicious side dish to go with any main. Ready in 5 minutes, you’ll love the simplicity!
Snap Peas
Asian Quinoa Salad
This vibrant Asian Quinoa Salad has a colorful blend of fresh vegetables topped on a bed of fluffy quinoa. Dressed in a tangy vinaigrette, it’s a delicious and naturally vegan meal you can make for meal prep or a healthy dinner.
Edamame Quinoa Salad
Din Tai Fung Style Green Beans
These copycat Din Tai Fung Green Beans are deliciously crispy and coated with lots of savory garlic and a spicy chili crisp.
Din Tai Fung Style Green Beans
Garlic Rice
Ordinary white rice is transformed into the best savory side dish in this Garlic Rice recipe! Super fluffy and loaded with garlic and butter, one taste and you’ll never settle for blah rice again.
Garlic Rice
Din Tai Fung Cucumber Salad
This copycat Din Tai Fung Cucumber Salad is bursting with flavor. Beautifully marinated cucumbers drizzled in chili oil is an outstanding vegetarian appetizer you can enjoy for any special occasion!
Din Tai Fung Cucumber Salad
Crockpot Spaghetti Squash
This easy Slow Cooker Spaghetti Squash recipe is a convenient way of cooking this delicious and versatile winter squash in your crockpot!
Slow Cooker Spaghetti Squash
Rice Cooker Rice
With an electric rice cooker and this easy-to-follow guide, you’ll make tender and fluffy rice every time. This Rice Cooker Rice is as simple as measuring, pushing a button, and returning to a batch of perfectly cooked rice!
Rice Cooker Rice
Grilled Broccolini with Apple Cider Vinaigrette
This grilled broccolini is topped with a tangy apple cider vinaigrette and marcona almonds for a delicious crunch. It’s a perfect crowd-pleasing side dish.
Grilled Broccolini
Vinegar Coleslaw
Vinegar Coleslaw is a super simple side dish recipe made without mayonnaise. It’s tangy, delicious and crunchy.
Red Cabbage Coleslaw
Instant Pot Fried Rice
Instant Pot Fried Rice with eggs & bacon comes together quickly & easily with ingredients you probably already have on hand! Skip the takeout and make your own (tastier) fried rice at home.
Instant Pot Fried Rice
Smashed Cucumber Salad
This Smashed Cucumber Salad is a cooling and crunchy side dish with BIG flavor! Crisp crushed cucumbers are tossed with garlic turmeric oil, fresh herbs, and chili oil to leave you with a simple dish that pairs perfectly with Asian-inspired meals and BBQ favorites.
Smashed Cucumber Salad
How to Make Ahead and Store
Many of these sweet & sour chicken side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Side Dish Recipes
Did you Make Any of These Recipes?
Please leave a comment and rating below, if you loved this round up of ideas of what to serve with sweet and sour meatballs. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Full Recipe
What to Serve with Sweet & Sour Chicken: 15+ Sides
Sweet and sour chicken is loved by kids and adults alike and for good reason: it's the perfect balance of savory, tangy and sweet. In this post, we’ll explore 15+ simple side dishes that will perfectly pair with your sweet and sour chicken. From flavored rice, to fresh salads, crunchy vegetables, and more! Try these Din Tai Fung Green Beans. Deliciously crispy and coated with lots of savory garlic and a spicy chili crisp.
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Serves 4 people
Equipment
Ingredients
- 1 ½ pounds green beans (ends trimmed (about 4 cups))
- 8 cloves garlic (minced (about 2 Tablespoons))
- Neutral oil (for frying – like avocado oil, sunflower oil, vegetable oil, canola oil, the amount used will depend on the size of your skillet)
- 1 Tablespoon chicken broth concentrate (like better than bouillon, or chicken bouillon powder)
- 2 Tablespoons water
- 1 Tablespoon chili crisp ( or chili oil, optional)
- Salt (to taste)
Instructions
- Optional: Blanch the green beans in boiling water for 20 seconds, then place in an ice bath to stop the cooking process. Pat them very dry after draining.
- If you don’t dry thoroughly, splattering and popping can occur with the oil.
- Once the beans are dry, pour some neutral oil into a large skillet, just enough to submerge the beans, about ½-1-inch. Heat the oil over high heat, it should be around 350-degrees. To test the temperature of the oil, drop a bean into the skillet. It should start to sizzle immediately.
- Once the oil is hot, add a handful of beans and fry until you see wrinkling and blistering on the skin, it should take 1-2 minutes.
- Remove the beans with a slotted spoon or tongs and set aside on a paper towel lined plate. Repeat with the remaining green beans.
- Remove all but 1 TBSP oil from the pan and reduce the heat to medium. Add the garlic and saute until fragrant, about 30 seconds. Add the broth concentrate (or bouillon powder) and water and stir to combine. Return the green beans to the pan and cook for 30 seconds longer. Season with salt and drizzle with chili oil, if desired. Enjoy!
Notes
Store leftovers covered and in the fridge for 3 to 5 days. To reheat, either warm the beans in the microwave or a skillet over medium heat.
Nutrition
Calories: 65kcal | Carbohydrates: 14g | Protein: 4g | Fat: 18g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 310mg | Potassium: 387mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1174IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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