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I made this the other day, and it was really good. I added a can of water chestnuts and used Sriracha garlic sauce with the sweet and sour sauce. It's so easy and definitely a keeper in this house. I don't care for things with too much sauce but I'm glad I followed the advice of others and tripled the s/s sauce measurement--it was the perfect amount for me. Thanks to whoever submitted this recipe.

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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Aug. 28, 2009

This is ABSOLUTELY a keeper!! It's easy and fast to make (my 2 favorite things) and has such great flavor. I made a few changes: added a little Italian seasoning and basil, and used evaporated milk since that's what I had on hand. I added a little parm cheese to the sauce which thickened it up perfectly. My only regret is that I didnt make this sooner. Kudos to whoever submitted this recipe.

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Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 26, 2009

I usually skim through others' opinions to get ideas on the recipe, and I'm glad I did. I doubled the sauce measurements and it was barely enough for 3 chicken breasts cut up, and I'm not a big fan of a lot of sauce so it was just right. I used chili garlic sauce and extra brown sugar to offset the saltiness of the soy. I also made a cornstarch "roux" (1 teas. to 1/4 c. hot water, mix well and add to sauce and simmer awhile). Next time I will use low sodium soy instead. It turned out wonderful over white rice. It's definitely going in my keeper file.

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Slow Cook Thai Chicken

Reviewed: Jan. 24, 2009

Once I was able to sift through all the criticizing of others and nitpicking and find REAL reviews of the RECIPE, it looks like something I would love to try. Thanks for the tips about liquid quantity and cooking tips. I look forward to making it soon.

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