Recipe by Dawn Schultz
"This super-easy sweet and sour dish is quick to make and served with white rice."
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Would add a few more ingredients such as onion,peppers etc
A little too sweet for me. The texture of the chicken was great but I wasn't the biggest fan
I cut the chicken in bite sized chunks, and used the wok (no oven!). Added veggies, and yum yum.
Thes are so good! Taste like chinese food take-out! My 2 yr old and hubby also really liked them.
This was good but way too vinegary. I only added 2/3 of the vinegar that the recipe called for because of all the reviews saying to cut down the vinegar. Next time I will try half of what it calls for. The chicken turned out great this way! I will just have to alter the sauce a little next time.
I loved this! And so did my boyfriend and my son. It was so easy! Instead of cornstarch I used 3/4 cups flour. I just didn't have any. It was simple and tasted great. I used chicken breast tenders, so the oven cook time was about 30 mins. The only thing different I would do; is after I put the chicken in the oven, I would make another bowl of sauce. It would have been nice to have extra and some to add on the fried rice that I made. This is a keeper!!
Loved this easy sauce. I reduced the vinegar to 1/4 cup because I wanted to add some fresh pineapple. I didn't bake the tenders just cooked on the stove top and then topped later with the sauce. Will make again especially the quick sauce.
Awesome!!! I used red wine vinegar because that's all I had on hand, and I added pineapple juice from a small can of crushed pineapple. I also put 1 red pepper, 1 green pepper, and the crushed pineapple in the dish along with the chicken while baking. It was perfect! Not too vinegar-y. I think the pineapple juice balanced it well!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Chicken Tenders
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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