Made this the the letter. The sauce was real tangy like another reviewer said. I did miss the pineapple though. I should have added it. My sauce did thicken rather alot. The only things I would do different if I make this again is to add pineapple and cook the chicken more on the first cook, the second cook isn't long enough for the chicken to finish. Thanks for a good alternative to the fatty version.!
Sweet & Sour Chicken with Brown Rice
From EatingWell: October/November 2006
In about the time it takes to order and pick up Chinese takeout, you can make this much healthier version of sweet & sour chicken. Our version loses all the saturated fat that comes from deep-frying, along with the extra sugar and salt. If you prefer, use tofu instead of chicken, and use your favorite vegetables; just be sure to cut them into similar-size pieces so they all cook at about the same rate.
12 Reviews for Sweet & Sour Chicken with Brown Rice
I really liked it. I took the advice of adding pineapple as the very last ingredient and letting it warm up a bit. I used frozen stir-fry veggies from Costco. Everything was very good. Sweet and sour. Yum! Even my seven-year-old liked it (and that's pretty good)!
Not good. Vinegar left it too tangy. Added pineapple but that could not salvage it. Sauce never properly thickened.
Its was great but less of the pineapple would be better
I used a can of pineapple, with the juice and fruit. Pineapple is what is generally in sweet and sour chicken anyway, gave the dish a lot more flavor than the apricot preserves.
The flavor is still off like the previous commentor said. I think part of the problem is the use of rice vinegar. Generally I have always used something with a higher acidity, which I think is needed with the pineapples.
Overall, this is a heathly version of one of my wife's favorite recipes. Everyone liked it and its quick.