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.

"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


This was easy and tasty, but I thought it could use more flavor. It was a little bit sweet but not at all sour. I will make it again but modify the seasoning amounts.

Lori, Barkhamsted, CT


We used frozen organic chinese vegetable assortment. outstanding and easy.

Anonymous, NORWICH, VT


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