Sweet & Sour Chicken with Brown Rice

From EatingWell: October/November 2006 — Subscribe Now!

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:

"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...

Sweet & Sour Chicken with Brown Rice Recipe

Comments

Comment	Posted
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. burpingcat	3 weeks 5 days ago
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	11 weeks 4 days ago
We used frozen organic chinese vegetable assortment. outstanding and easy. Anonymous, NORWICH, VT	11 weeks 4 days ago

Comment

Posted

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.

burpingcat

3 weeks 5 days ago

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

11 weeks 4 days ago

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

Anonymous, NORWICH, VT

11 weeks 4 days ago