Reviewed: May 13, 2012

It is ok, needs some pineapple & fresh ginger.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

American

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

Very good! Might double the sauce next time though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

niecy

Reviewed: Sep. 15, 2011

My family really enjoyed. I will use a tad less vinegar and just a tad more ginger next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amy H

Reviewed: May 25, 2011

This was a good recipie...I did modify it by adding 1 can of pineapples and juice to the mixture I also added some corn starch to thicken it up...I omitted the red pepper( so my kids could also eat it) also I used carrots and green pepper for my veggies...I liked it, my hubby thought it was ok and my kids didn't like it so that is why I'm rating it 4 stars

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Aprilnae

Home Town: Arlington, Virginia, USA

Reviewed: Apr. 1, 2011

First things first: I had to improvise. I followed the sauce recipe exactly, used just over 1 lb chicken, and used a bag of frozen stir-fry mix veggies. As a matter of personal preference, I used 2 tbsp canola oil instead of the recommended whopping 1/2c! I heated the oil on MED, put in the frozen veg first & let it thaw for about 5 minutes before putting in my chicken. Turned up the heat to between med & med-high & kept tossing everything together until the chicken was cooked. Added sauce mx & let it reduce down for about 10 minutes on med-low since the frozen veg had added some water. Stirred occationally while reducing. THE RESULT: Home made, low prep AWESOME! I cooked the rice while the chicken was cooking & sauce was reducing a bit, so total time from prep to plate was about 30 minutes, and could be tweaked to less. VERY GOOD & A KEEPER!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Reviewed: Mar. 6, 2011

Had to omit zucchini, added yellow bell pepper. Used peach preserves (not low sugar) as that was all I had on hand. This was reallllly good. Thank you very much for this recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

STEPHZ2003

Cooking Level: Intermediate

Reviewed: Nov. 30, 2010

Very delicious! I added broccoli instead of zucchini and peas. I will make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

summer

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Orem, Utah, USA

Reviewed: Nov. 11, 2010

I Made this in Home Ec class EVERYONE LOVED IT IT WAS AMAZING!!! Gonna make it for dinner more often...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IamGina13

Reviewed: Jul. 14, 2010

My family LOVED this recipe and it will be a regular at our house from now on. I did make a few modifications....I didn't have cider vinegar, so I used rice vinegar. I used olive oil instead of canola, and I did not use pea pods, but did add bell pepper, broccoli, purple onion and water chestnuts. You pretty much can add/use any veggies on hand. I cooked the chicken first and set aside. Then I cooked all of the veggies until just barely tender, then added the chicken, water chestnuts and the sweet and sour sauce. Mixed until all coated, then served over long grain brown rice. LOVED, LOVED, LOVED this recipe!

Was this review helpful? [ YES ]
5 users found this review helpful