Chinese Sweet and Sour Chicken

This is a good recipe, solid. There is another one on here much like it that I prefer more - the seasonings are more to my taste in the other recipe. But this one will produce a consistently solid tasty meal that kids will enjoy. Thanks for sharing!

This is a great simple recipe...we like to add a little steak with the chicken and it turns out perfectly!

I scaled the recipe down for two breast for just the husband and I. When I went to get sugar I realized we were out of white sugar...like that ever happens? So I used brown sugar instead. I used Balsamic vinegar, since it wasn't specified what kind to use. We grilled our breast on charcoal and I cooked the leftover marinade on the stove top to thicken and baste the chicken. I forgot the tablespoon of water, wasn't needed. Next time I make I might put in a teaspoon of chili sauce and add some minced onion for more flavoring.

Delicious - perfect balance of flavors. I scaled the recipe back and cut the chicken breasts into medallions; therefore I marinated the medallions for 45 minutes and baked it for 30 minutes at 325º. I served the chicken medallions over mixed greens so I used the marinade that had cooked and thickened during the baking process as the salad dressing. I didn’t have fresh ginger so I substituted dried ginger and used cider vinegar. Perfect - can’t get any easier or tastier than this. Added note: I made this again cutting them into medallions only this time I grilled them on the grill with excellent results. It's a fast, easy and tasty dish.