Great recipe. I used pieces of bone-in chicken. For the sugar/splenda, I used 36 drops of liquid splenda and a pinch of stevia powder. Instead of corn starch, I used a very little bit of xanthan gum. It was very good.
wowBergy! Whomever Ted is he sure does know his sweet and sour, perfect balance! I chopped up two boneless pork chops, stir fryed them,removed them to a warm oven and made the sweet and sour sauce in the same frypan, followed the recipe exactly and it turned out perfect! I put brown basmati rice on the platter first, then the pork and poured the sauce over all. I had some red and some yellow bell peppers to use up so I added them in with the green, made quite a pretty dish with the carrots etc. We love this sauce and will be making it again, thanks for sharing a really tasty recipe!!