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Sweet & Sour Chicken with Brown Rice

October/November 2006

Your rating: None Average: 4 (95 votes)

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.



READER'S COMMENT:
"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...
Sweet & Sour Chicken with Brown Rice Recipe

12 Reviews for Sweet & Sour Chicken with Brown Rice

03/16/2010

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.!

Comments
02/19/2010

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)!

Comments
12/20/2009
Anonymous

Not good. Vinegar left it too tangy. Added pineapple but that could not salvage it. Sauce never properly thickened.

Comments
12/13/2009
Anonymous

Its was great but less of the pineapple would be better

Comments
10/26/2009

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.

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