Reviewed: May 18, 2012

Excellent flavor and the chicken was extremely moist. Next time will marinate chicken several hours/overnight for more flavor. For just two, the sauce was a bit too much for the amount of chicken, so we may adjust that down. All in all, it was very good, fast and easy to prepare and a keeper! Thanks for the post Heather!

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Reviewer:

LindaK

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Raeford, North Carolina, USA

Reviewed: Feb. 28, 2012

This recipe was ok, but it wasn't really sweet 'n' sour. About 4 parts sweet to one part kinda possibly maybe spicy if you're from the Midwest. I wouldn't make it again.

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Reviewer:

Fleecy Puddle

Reviewed: Dec. 16, 2011

I loved this, I omitted the honey because I did not have any and added pineapple juice. It turned out well.

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Reviewer:

Amanda

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Cooking Level: Intermediate

Home Town: Greer, South Carolina, USA

Living In: Taylors, South Carolina, USA

Reviewed: Nov. 17, 2011

Family favorite! i cut the oil down to only one tbsp add a tsp of sesame oil for added flavor and a 3 or 4 tablespoons of water to make up for the missing oil. i only use the paprika pepper & cayanne for spices because i dont want to over power the flavors. after its done baking i transfer the juice the chiken cooked in into a sauce pan mix a tbsp water with a tbsp corn startch and boil untill thickened. cut chicken into bite size pieces pour over chicken add pineapple chunks & serve over warm rice. delicious!

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Reviewer:

tmavia

Reviewed: Nov. 6, 2011

I've kept this recipe in my recipe box for quite a while. I personally like it better than standard sweet and sour. It has much more flavor, and everyone I've served it too loved it as well.

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Reviewer:

glen

Cooking Level: Intermediate

Living In: Lynnwood, Washington, USA

Reviewed: May 25, 2011

This would be really good with pineapple and stir fry veggies!

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Reviewer:

inkmistress

Cooking Level: Expert

Home Town: Seaford, New York, USA

Living In: Lawrence, Massachusetts, USA

Reviewed: Mar. 30, 2011

The sauce was very thin & not sweet and sourish. Needs to be tweaked.

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Reviewer:

Luv2eat

Reviewed: Jan. 16, 2011

Our family has been making this recipe for years and it's one of our absolute favorites! We make it even simpler by mixing the sauce in the baking dish adding the chicken and baking the whole thing for about 25 minutes (until chicken is cooked through) turning chicken several times to keep both sides sauced. Then we cut the chicken up and serve with waterchestnuts, chow mien noodles, broccoli and the sauce all mixed in a bowl. Wonderful for kids and adults, easy to adapt, great reheated, and great food for on the go! HIGHLY RECOMMENED RECIPE!

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Reviewer:

mici28

Reviewed: Jan. 13, 2011

This is a fantastic recipe. I did do a little tweaking to suit our tastes but it turned out wonderful. I replaced 4 tablespoons of the olive oil with lemon juice, replaced the white vinegar with rice vinegar. I also added about 1/8 tsp ground ginger and a clove of finely chopped garlic. I also only used a few "shakes" of the cayenne instead of 1/2tsp. I think it was spicy with just the shakes and couldn't imagine using all of it. I cooked the chicken in the sauce on the stove then removed the chicken and used cornstarch to slightly thicken the sauce. Then I spooned some over the chicken and rice recipe. My family loved it and are begging me to make it again! Thanks for the great recipe!

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