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Dorothy Hess of Hartwell, Georgia uses her slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked.
Originally published as Sweet-and-Sour Chicken in Quick Cooking July/August 2005, p50
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Reviewed on Jan. 28, 2011 by agnes24
I was very disappointed in this recipe. I didn't feel it tasted very Asian. I didn't care for the taste of the bottled sweet n sour even before I put it in, but it wasn't that good before I put the sauce in either. The snowpeas definitely needed to cook longer. The flavors just didn't seem to blend well together, I will not make this again.
Reviewed on Nov. 09, 2009 by katlaydee3
Very good recipe. Next time I will be in the snow peas at the some time as the onions and pineapples. Five minutes was not long enough for them to cook.
Reviewed on Apr. 16, 2009 by aspricco
I simply love this recipe. It is very easy to put together and served over rice it tastes so good. It has become a family favorite. I highly recommend this recipe--it is definitely worth trying!!
Reviewed on Jan. 06, 2009 by badkitty
Very nice recipe. I never have sweet n sour sauce on hand and it's expensive so I would prefer if the recipe made it's own sauce out of everyday ingredients( vinegar, brown sugar, etc.)
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