Reviewed: Jan. 3, 2007

I thought this was very tasty and simple to make - my whole family really enjoyed it! The only thing keeping me from giving it 5 stars is the amount of dried thyme the recipe called for. It was a little strong for our tastes. I'll cut back on that a little bit next time, but I think this is definitely a keeper!

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PDKOST

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Centennial, Colorado, USA

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Reviewed: Jan. 2, 2007

I made this in the Crockpot ! Yummy! Used balsamic vinagar not white...chopped up some onion, bell pepper and mushroom halves & then added a can of chicken broth...put it in the crockpot on high for 4 hours. Served it over cooked rice & I will make it again.

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vpent

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Reviewed: Jan. 2, 2007

A very good recipe with some changes. LET THE CHICKEN MARINATE! Be sure to reserve some sauce for basting, but if you let the chicken marinate (all day), this has excellent flavor and comes out tender! I also used chili powder because I didn't have cayenne at hand. I cut the amount in half because we don't like spicy food. Also good with "taters" instead of rice.

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Jobynne

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Reviewed: Jan. 1, 2007

Quick and delicious! Reduced the oil to 1 tablespoon and replaced the other 5 with pineapple juice. Thanks to other reviewers' recommendations, I added pineapple pieces (wonderful addition!) and marinated the breasts for about 5 hours. Because I had so little oil in the marinade I was extra careful not to overcook the chicken and basted often. Rave reviews from family!

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ANNALIE

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 1, 2007

Fiance said that this recipe was definitely a keeper! I followed the recipe exactly EXCEPT I didn't have any allspice, so I added about 3 cloves of fresh garlic. It was awesome! I also added a little cornstarch to the sauce to thicken it up a little. The heat factor was great for us cuz we like it spicy, but if you're serving to little ones or people who aren't wild about spice, you might want to cut it back or omit it. Great recipe!

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Bridget

Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Shiloh, Illinois, USA

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Reviewed: Dec. 31, 2006

This recipe was a bit too spicy for me. If I make it again, I will use less cayenne pepper. My first few bites of the chicken were without any extra sauce on it and it tasted a little blah. Then I poured the sauce over my chicken and rice and it was tasty, just a little too hot/spicy for me. My mouth was burning. Next time, I might omit the cayenne pepper and add pineapple and/or garlic.

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Lori G.

Cooking Level: Expert

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Reviewed: Dec. 30, 2006

I loved this recipe - I halved it and made it for only 2 chicken breasts...delicious!

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Cheney

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Reviewed: Dec. 30, 2006

I am ALWAYS looking for a new way to seve chicken. I marinated the chicken overnight in the mixture. It was flavorful, but very messy upon cooking. I would rather throw this on the grill than cook it in the oven.

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KC

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Reviewed: Dec. 29, 2006

This recipe was very good! The best thing of all and the biggest shock was that my kids loved it. The only modifications I made were omitting the cayenne pepper and adding fresh pineapple chunks. This is definitely a recipe I will use over and over again.

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H MCGEE

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Reviewed: Dec. 29, 2006

Fast, easy and delicious. Will definitely cook this again soon.

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Ennilein

Cooking Level: Intermediate

Living In: Reutlingen, Baden-Württemberg, Germany

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Reviewed: Dec. 29, 2006

I got a hug from my teenagers on this one!! The only things I changed was, I did not use chayenne pepper at all, (which then made it "sweet n sour" (not "sweet n SPICY" as others have said) and I used Rice A Roni's chicken flavored rice instead of the plain rice. We all loved it and we will be making this again, thank you:)

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liljewel

Cooking Level: Expert

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Reviewed: Dec. 29, 2006

This dish was okay. My husband enjoyed it more than I did but he likes things to be more seasoned than I do. I would have preferred it more sweet than spicy. Might make again with a few modifications.

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AngieM

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Reviewed: Dec. 28, 2006

5 stars because hubby doesn't like sweet and sour together in recipes ie pineapple, apricots etc in savoury recipes - thank you

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Lyne

Cooking Level: Intermediate

Home Town: Adelaide, South Australia, Australia

Living In: Murray Bridge, South Australia, Australia

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Reviewed: Dec. 28, 2006

I found the sauce to be rather bland, so aside from putting some curry in the rice after it cooked and topping it with sesame seeds and sliced almonds I added the following [to taste]: Rice Wine Vinegar instead of white, plus a little extra. Extra cayenne pepper Extra Honey Granulated Sugar Hot sauce Sesame Seed Oil Extra soy sauce Hoisin Garlic & Onion Powder Ground ginger Ketchup I would also suggest covering the chicken for the first about half of the cooking time so it doesn't become dry.

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Korth

Cooking Level: Expert

Home Town: North Kingsville, Ohio, USA

Living In: Ashtabula, Ohio, USA

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Reviewed: Dec. 19, 2006

This was very tasty! Instead of putting it over plain rice, I put it over rice pilaf...it was fantastic! Thank you!

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Christin

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Reviewed: Dec. 13, 2006

I liked this recipe but I don't think it qualifies as sweet and sour... As someone has already suggested, sweet and spicy is probably more accurate.

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Kevin Wenzel

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 25, 2006

My husband loved this! I dipped the chicken in flour and browned them before putting them in the oven, which I think added to the appeal.

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mangogirl

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Reviewed: Jun. 20, 2005

this dish was ok, and I would do it again in a pinch, but it wasn't what I expected.

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BLGPTS

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Reviewed: Mar. 22, 2005

this was fantastic! not really what I would call sweet and sour, more like sweet and spicy but it was sooo yummy. I cut the cayenne in half and it was perfect.

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RAPUNZELL

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Springfield, Massachusetts, USA

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Reviewed: Dec. 8, 2004

Just tried this recipe for the first time. Quite a nice flavour, very easy to make. I like it spicey, so I went a little heavier on the cayenne.

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BlueGreenOrange

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Herbed Sweet 'n' Sour Chicken

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