Reviewed: May 27, 2012

A very good easy recipe. I did modify it, based on the comments of other reviewers, and I am glad I did. I did half white and half brown sugar, I used blended pineapple tidbits in their juices instead of water, I decreased the soya sauce by half and put 1/3 cup of ketchup. I also cooked all ingredients together first, before adding the corn starch, premixed with a little of the broth. Turned out very well, quite tasty.

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Reviewer:

slowcooker

Reviewed: May 10, 2012

Easy and so yummy! My kids couldn't get enough! Loved it over our chicken and rice last night. I added a few squeezes of lemon for some extra citrus kick!

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Reviewer:

Jeanne A.

Cooking Level: Intermediate

Home Town: Blackfoot, Idaho, USA

Living In: Payson, Utah, USA

Reviewed: Apr. 28, 2012

Love it, started using it for myself because my husband loves the hot and spicy stuff. My son loves it and my husband finally tried it and he loves it too! It's simple to use and great for making a some in advance and refrigerating it.

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Reviewer:

HippiePeace

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Holt, Michigan, USA

Reviewed: Apr. 19, 2012

This is the best sweet & sour sauce! We absolutely love it a& make it every time we have egg rolls. We also tried it on meatballs and it was yummy!

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Reviewer:

Blondizsmilz

Reviewed: Apr. 17, 2012

I used this sauce when making Chicken Stir Fry. It was absolutely delicious and will be a new stir dish for us to use. I did substitute Splenda for the sugar. I was hesitant to use so much Splenda so I used 1/2 cup. After tasting it when done, it really did need more so I added another 1/4 cup of Splenda to it. Shows that sometimes a recipe is perfect just as it is. When the chicken and veggies were almost done, I added a big spoonful of sauce to the pan and let cook for about 5 minutes. The chicken and veggies were glazed in the sauce (see picture) and were delicious. Thank you for a simple and wonderful recipe!

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Reviewer:

Kymberlie2873

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Apr. 11, 2012

First time making this sauce. I was looking for a quick, easy, pineapple-free recipe and this was it. I made it, threw in some pre-baked meatballs I had in the freezer and served it over rice. Amazing! Thank you for this recipe!!

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Lindsay, Ontario, Canada

Reviewed: Mar. 31, 2012

Absolutely delicious! I am in love with this sauce. In fact, I make a small batch to serve over sticky rice (with tons of veggies on top) several times a week for dinner. Yum yum! I do double the ketchup because it tastes more like the sweet and sour I'm used to eating but everything else is good. I still want to try pineapple juice instead of water but so far, I'm enjoying it as is. Thank you very much for this simple and delightful recipe.

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Reviewer:

MissNikki

Cooking Level: Intermediate

Reviewed: Mar. 24, 2012

Amazing, tastes like store bought sauce, goes great with wontons, eggrolls you name it all around 5 star performance sauce for chineese food! Easy to make also!

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Reviewer:

Chealsy

Reviewed: Mar. 22, 2012

i have made it and find it the greatest tasting sauce.thankyou for sharing.rate*****

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Reviewer:

john

Home Town: Adelaide, South Australia, Australia

Living In: Murray Bridge, South Australia, Australia

Reviewed: Mar. 9, 2012

It was good i did as other suggested and added 1/4 cup brown sugar and 1/2 cup white sugar and then 1/4 cup ketchup but i didn't use the pineapple juice instead of water but next time i will try using the apricot jelly instead of the water.

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