16 Reviews

This was a real winner in my house!! I used 7 skinless chicken legs quarters and there were no leftovers!! (Our exchange student polished off 3 in one sitiing!!) I was curious about the ingredients in the sauce, but they blended together nicely to make a very tasty sauce. I actually made these in the oven in a covered casserole dish with great results. I think that this would work very well in a crock pot too! Thanks for sharing this recipe! I am glad I picked you as "my chef"!

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* Pamela * July 14, 2003

Very nice dish. I used chicken breasts, so I reduced the cooking time to 1 1/2 hrs. I think I'll try it with bone in skinless thighs next time only because I believe they have much more flavor. :)<br/>Update: I have used this recipe with boneless/skinless chicken thighs and they are equally delicious.

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Lori Mama November 07, 2013

This is a great recipe! I used chicken breasts and they were so tender (and fully cooked after an hour). I also added pineapple and red bell pepper and substituted pineapple juice for some of the maple syrup. The sauce was a little more sour than sweet. I might add a little brown sugar next time.

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nmock September 08, 2010

I have made this several times, and my picky husband LOVES it. Recently I made it for a friend who had just had a baby and her hubby said it was the best meal he'd had since the baby had been born (and they'd had family in town taking care of them for a couple of weeks!). I do add powdered ginger and soy sauce to make it taste more like a restaurant-style sweet and sour sauce.

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nflwidow18 October 20, 2009

Very nice dish Laudee. Made as directed but scaled the chicken back for two of us. Left the sauce the same. Dh wolfed it! I liked it too but found it the chicken overcooked. My fault entirely as I cooked it for the time specified without taking into consideration the reduced quantities. I'll definately make this again but will shorten the cooking time by about 45 mins. I used skinless chicken quarters.

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K9 Owned March 08, 2009

Overall this was quite good. Just a tad on the sweet side, but still nummy! I'll be making it again with a few minor adjustments to suit my family's taste buds. I served this with mushroom fried rice. Thanks for a great dish!

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loriangel March 02, 2009

We really enjoyed this supper. I made it in the oven and it was very delicious and easy.Will make again.

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NoraMarie December 11, 2006

This made a good tasting chicken. Different from the usual sweet and sour. Prepared as written. Thanks Laudee. Bullwinkle.

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bullwinkle April 05, 2006

This was very good and very simple. I was curious about the ingredients so we had to try it. Very good blend of flavors. I did add 2T brown sugar because I tasted it as it was cooking and thought my husband would like it a little sweeter. I made it with boneless skinless breasts (halved) in the slow cooker on high for 3 hours. Served over rice....very yummy. Next time I may add a little less water to keep the sauce a bit thicker. Overall a yummy and simple meal!

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kristin klatt March 16, 2005

YUMeeeee! Whipped this up tonight in my electric skillet for DH and myself. I used chicken thighs and legs. I sauteed the onions (with fresh minced garlic) for about 5 minutes before adding in the chicken pieces. The sauce was so delicious, DH gave it two thumbs up! I served it with oven-baked rice, and peas, what a wonderful meal Laudee, we enjoyed it very much... this is a repeater for sure, thanks so much for posting!...Kitten:)

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Kittencal@recipezazz December 05, 2004
Sweet and Sour Skillet Chicken