Reviewed: Aug. 23, 2007

I am in love with this recipe....Next time I will make extra to bring to work. I am no longer eating at a restaurant for these dishes...this will be served from my kitchen only. Thanks for this recipe...it's the BOMB!

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Ateya

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Reviewed: Aug. 12, 2007

maybe instead of the soy, add 1 tablespoon of tomato sauce and 3 tablespoons of water, to get the red colouring and it will also produce more sauce to go over rice. little salt to balance the sweetness and sourness.

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chifen

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Reviewed: Aug. 6, 2007

Very good sauce. It's not as red of a sauce as you get in a restaurant, but don't let it discourage you from this tasty dish. This is a much healthier than takeout. I like that the chicken is grilled as well.

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Lindsay

Cooking Level: Intermediate

Home Town: Churubusco, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 17, 2007

Very good recipe. I had some leftover fresh pineapple and a chicken breast in my fridge - so I threw in a few other ingredients and viola! The sauce really makes this recipe. I didn't have carrots, so I subbed in some fresh broccoli - excellent! - and some green onions. And I used the first ripe green pepper from our garden in this dish. The only bummer was that the chicken, when I pulled it out, smelled and felt not-quite-right, so I ended up having sweet & sour veggies instead of sweet & sour chicken. It was still really good and I will make this again (next time with chicken). It's a good recipe to use up whatever fresh veggies you have on hand.

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Jul. 12, 2007

Super easy and sooo delicious! It seems a lot healthier than most sweet and sour recipes, yet you can't taste the difference!

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amanda

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Reviewed: Jul. 9, 2007

This recipe is fantastic. The meal is easy to prepare but certainly doesn't taste that way. My whole family enjoyed it and it's now in my regular rotation. Thanks!

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Suzanne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 30, 2007

This is pretty good. It is the closest thing that I have cooked that tasted even remotely close to take out. I used a frozen bagif stir fry wc really made this recipe a go to meal on those busy days.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 13, 2007

I love love love this recipe. One of my favorites. I use one large can of pinapple (20 oz) and double the sauce. I also use low-sodium soy sauce so it doesn't get to be too salty. Have made this many times and will make many many more.

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Sara P

Cooking Level: Intermediate

Home Town: Elk River, Minnesota, USA

Living In: Sartell, Minnesota, USA

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Reviewed: May 26, 2007

Excellent recipe! Definitely a hit in our household. I like the carrots, especially and that the meat is not breaded and fried. We'll make this again.

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Marie

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Reviewed: May 26, 2007

Delicious! I used an entire red and green pepper and 2 cups of carrots. I also substituted rice vinegar for the white vinegar for a more subtle flavor. This is so simple and very tasty!

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healthnut

Cooking Level: Intermediate

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Reviewed: May 14, 2007

This definitely tasted better than take-out! I agreed with other reviewers and added more pineapple- a 15oz can and doubled the sauce. I think next time I will add less soy sauce, it was a tad too salty. I found this recipe is a great way to stretch a small bit of meat- I only used 1 large chicken breast cut into 1 inch pieces and I served it all over brown rice.

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TBYE7

Cooking Level: Expert

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Reviewed: May 10, 2007

My group in a class made this recipe. It was good. We loved it. Our group was big wasnt enough to go round. That's how good it was. I am definetly making this again!

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Shannon

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Henrietta, New York, USA

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Reviewed: Apr. 16, 2007

I added a bit more red and green pepper than the recipe called for and I also added an onion. I doubled the recipe for the sauce and added a little ketchup to it. I also used tamari (a very flavorful type of soy sauce) instead of regular soy sauce. Very good.

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Carrie S.

Cooking Level: Intermediate

Home Town: Stafford, Virginia, USA

Living In: Corolla, North Carolina, USA

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Reviewed: Mar. 27, 2007

Pretty good...to me it tasted more like a teriyaki chicken than sweet and sour, but still a good recipe.

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bethanylea20

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

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Reviewed: Mar. 19, 2007

This one is a keeper! I did add a large can of pineapple because we really like pineappe.

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KPOPE99

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Reviewed: Feb. 18, 2007

super, but i will make double sause.

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natashka

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Reviewed: Feb. 17, 2007

Looks great! Maybe more ginger!

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Steve

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Reviewed: Feb. 1, 2007

This was great!! I always struggle to find a good stir fry recipe w/ lots of flavor. This one definately delivered. Next time I will add broccoli and pea pods for more vegetable variety. Overall great recipe, Thanks!!!

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Kristi

Cooking Level: Beginning

Home Town: Northampton, Pennsylvania, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Jan. 25, 2007

I used frozen stir-fry vegetables and twice as much pineapple (just because we love it). Wonderful! Thank you!

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Jan. 22, 2007

I loved this recipe. Easy and fast. I also would double the sauce next time and possibly add more veggies. But apart from that, the whole family loved it.

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