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This was an excellent recipe! I usually don't eat sweet and sour chicken at Chinese places because it is often deep fried so this recipe is very welcome and will be made again. It tastes very much like what you get in Chinese places here with sweet and sour without all grease from the chicken. It was also quick and very easy to make, which is a big plus. The only thing that I changed was sugar instead of Splenda because they didn't have it at my supermarket. I'll have a look at the big supermarket to see if they have it for the next time that I make it to keep the calories down. Made for PAC March '09.

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Tea Girl March 31, 2009
Sweet and Sour Chicken (Low Fat and Volumetric)