Reviewed: Dec. 26, 2006

Tastes just like the restaurants.

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Elisa Sue

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Dec. 22, 2006

Fast, easy and tasty!

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 21, 2006

Excellent and easy. I used the veggies I had on hand...snap peas, yellow pepper, carrots, and a little celery for crunch. It was my first time making and eating a sweet and sour dish. We thought the "sweet and sour" balance was just perfect!

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Reviewed: Dec. 1, 2006

We really enjoyed this. I used a 10oz can of pineapple because we love pineapple. I also threw in broccoli. We'll make this again!

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vica53

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Reviewed: Nov. 30, 2006

quick, simple, and tastes really good. I'll be making this again. thanks!

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laurajfrog

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2006

Great! I had all the ingred. in the house. I did double the sauce (used 6T soy), fresh ginger, 2T ketchup and a bit of red pepper. I might add some snow peas and broccoli next time. I'm looking foward to making this again. Thank You!

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CALLMELULU

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Nov. 21, 2006

Really good. I enjoyed it and so did my family. Not alot of sauce so I would double the sauce next time.

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Crystal

Cooking Level: Expert

Home Town: Canal Flats, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Nov. 20, 2006

great recipe!!! I made it before my little brother went to wrestling and it only took about 20min!!! very flavorfull!

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chinesefoodqueen23

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Reviewed: Nov. 17, 2006

This is a great recipe. Not only is it restarant grade, its also easy, quick, healthy, and easy to modify. I served twice already and will definetly serve it more in the future

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reshetikhin

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Reviewed: Nov. 6, 2006

Loved this recipe! I used fresh ginger and did double the sauce, kept the soy amount the same though. Will definitly make again. Very easy.

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SARAHAWKER

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 29, 2006

I made this recipe last night. It was very good - couldnt get enough of the sauce. I didnt have cornstarch on hand, but used a teaspoon of flour instead to thicken. I was expecting it to be more red (like the sweet n sour sauce in the restaurant that is made with ????) but this was so good. The ginger gave it an authentic taste. Very delish and i will be making this again soon. Thanks. Oh - my entire family loved it.

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cyphi

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Reviewed: Oct. 9, 2006

This was so easy to make and my husband loved it- even as leftovers. Thanks!

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STAMPIN426

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

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Reviewed: Aug. 15, 2006

awsome awsome recipe...took me a whole of 10 mins to make cutting time included. only alterations i made: added red pepper flakes, skipped the carrots, used reg suager(just a pinchor so)used pre cooked chicken nad didnt brown it too much. the base recipe was just perfect fer me to work with! thanks will def make again

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sana'a

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Reviewed: Aug. 11, 2006

okay, but not what i was looking for. something just didn't seem right with it, but we all ate it! my hubby said it tasted a lot like the michelina's brand sweet and sour chicken.

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KARAZY91

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Reviewed: Jul. 5, 2006

Very easy and great tasting!! A big hit in our household.

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NATALIEB

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Reviewed: May 31, 2006

I thought the sauce was excellent, and is what makes the dish. I did change a few things, like adding 1/4 cup of DARK brown sugar, adding broccoli and snap peas. I also let the solution simmer for over a 1/2 hour to thicken up the sauce and tenderize the vegetables. Next time I make this, I will double the sauce so there is some to run over on the rice.

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Michelle C

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 5, 2006

This was quite good but not spectacular.My hubby likes lots of sauce on everything so I did double all the sauce ingredients except for the soy sauce, only used 1/3 cup. Love fresh ginger so I used lots of that. There wasn't the right amount of 'sweet' so I took others advice and added ketchup and a little extra br. sugar to the sauce. Added fresh pea pods for color. Happened to have a fresh pineapple so I used canned juice in the sauce and grilled slices of pineapple on the grill pan, cut them up and threw them in just before turning the heat off. Delicious! I would make this again.

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Feb. 27, 2006

Very, very good! My husband said it was one of the best sweet and sour dishes he has tasted. The only thing I did different was that I added some sweet red chili sauce to it and it was fantastic! Oh...I also marinated the chicken in a light Teriyaki for 30 minutes before cooking.

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Erin

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 3, 2006

My husband said it was the best sweet and sour chicken he ever had. He bragged about it to his buddies at work! I used Double the ingrdiants on the sauce except the teriaki sauce. Added some ketchup. Plus I used a 20oz can of pineapple chunks and made extra chicken. topped chicken over wild grain rice. This came out awesome. I will be making this dish often! THANKS for sharing!

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Rose Moltisanti

Cooking Level: Intermediate

Home Town: Shirley, New York, USA

Living In: Clayton, North Carolina, USA

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Reviewed: Aug. 29, 2005

I also modified the recipe somewhat by taking out 1/2 the soy sauce, and adding some ketchup, more pineapple juice, and a little more ginger. My rice isn't quite ready yet, and I'm afraid we'll have eaten all the pork (oh yeah, I also used pork loin instead of chicken......melt in your mouth!!) by the time it's done!!

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