I made this the other day, and it was really good. I added a can of water chestnuts and used Sriracha garlic sauce with the sweet and sour sauce. It's so easy and definitely a keeper in this house. I don't care for things with too much sauce but I'm glad I followed the advice of others and tripled the s/s sauce measurement--it was the perfect amount for me. Thanks to whoever submitted this recipe.

Reviewed On: Sep. 13, 2009

This is ABSOLUTELY a keeper!! It's easy and fast to make (my 2 favorite things) and has such great flavor. I made a few changes: added a little Italian seasoning and basil, and used evaporated milk since that's what I had on hand. I added a little parm cheese to the sauce which thickened it up perfectly. My only regret is that I didnt make this sooner. Kudos to whoever submitted this recipe.

Reviewed On: Aug. 28, 2009

I usually skim through others' opinions to get ideas on the recipe, and I'm glad I did. I doubled the sauce measurements and it was barely enough for 3 chicken breasts cut up, and I'm not a big fan of a lot of sauce so it was just right. I used chili garlic sauce and extra brown sugar to offset the saltiness of the soy. I also made a cornstarch "roux" (1 teas. to 1/4 c. hot water, mix well and add to sauce and simmer awhile). Next time I will use low sodium soy instead. It turned out wonderful over white rice. It's definitely going in my keeper file.

Reviewed On: Feb. 26, 2009