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This entree was served at a special dinner hosted by my Sunday school teacher. The ingredients are simple, but the chicken is tender and tasty. I serve it to company and am often asked for the recipe.—Christine McDonald, Riverdale, Utah
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 serving (calculated without rice) equals 231 calories, 2 g fat (trace saturated fat), 66 mg cholesterol, 683 mg sodium, 25 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.
Originally published as Sweet 'N' Sour Chicken in Light & Tasty June/July 2003, p27
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Mar. 29, 2012 by grafixgirl75
This was very flavorful. We have an issue with a lot of things tasting bland but this wasnt one of them. we followed the recipe exactly and I really enjoyed this dish. So easy to make too.
Reviewed on Mar. 09, 2012 by lpeters86
The sauce was tasteless and not edible. I did not finish eating it. I would not recommend making this!
Reviewed on Mar. 16, 2011 by lafleur
Was a little concerned w/the sauce as it was cooking, but we both loved it. My husband commented on how tender the chicken was. (Also, turned the brown rice into fried rice).
Reviewed on Jan. 21, 2011 by Honey74
My family really enjoyed the dish.. I browned the chicken with garlic pepper and ginger before placing in baking dish. I also added 1/4 tsp of ginger to the sauce. delicious yummy...
Reviewed on Dec. 30, 2010 by BuckeyeOH
I liked the ease and simplicity of fixing this dish, even though it did take at least twice as long as stated for the prep work. One piece of advice is that the chicken should be put back into the frig once you've got it ready and in the baking dish; the sauce takes a good while to get cooked, so for safety's sake put the chicken away 'til you're ready to pour the sauce over it and get it in the oven. The only thing about the flavoring that I will do differently the next time is to use slightly less cider vinegar. I'd prefer to tone it down a little and see if it's not so vinegary-tasting.
Reviewed on Jan. 28, 2010 by dkswisher
I added a few extra ingredients to make it a little different. Excellent. I would recommend to anyone. Very easy to make.
Reviewed on Jan. 12, 2010 by marciedarciestuff
We love sweet and sour chicken but gave up eating out. This recipe is good enough for us. We love it! It took longer for me to cook but I have that issue with most recipes.
Reviewed on Jan. 03, 2008 by nbrown0200
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