Comments on: Baked Sweet and Sour Chicken with Peppers and Pineapple

By: Victoria Earle

Victoria Earle — Tue, 26 Jan 2021 19:57:28 +0000

I made this , this weekend along with the Mongolian beef, fried rice and cream cheese wontons. This is the most amazing recipe. It tasted way better then restaurant. Normally when I buy sweet and sour takeout I do not like to eat it as leftovers since it is to soggy. This version tastes good hot, cold and reheated. This one is a keeper.

By: Sheri

Sheri — Mon, 18 Jan 2021 12:57:36 +0000

Added halved maraschino cherries with the pineapple and peppers. Amazing!!! Going to add water chestnuts next time for crunch. Easy recipes and so adaptable. Thank you!!

By: Alyssa Rivers

Alyssa Rivers — Mon, 04 Jan 2021 07:52:26 +0000

In reply to Beata.

Yes, that will work well too. Let me know how it turns out for you!

By: Beata

Beata — Mon, 28 Dec 2020 16:01:31 +0000

Wonder if you can use turkey instead of chicken.

By: Vicki Messina

Vicki Messina — Sun, 10 Mar 2019 00:52:26 +0000

We prepared it for supper tonight and it turned out great. I followed the recipe and it had a really nice coating when it came out of the oven. Will be making this again when my daughter comes home!

By: Alyssa Rivers

Alyssa Rivers — Wed, 06 Sep 2017 09:48:08 +0000

In reply to Laura.

WOW! That is SO great to hear! I am so happy for you! Way to go!! Thank you so much for sharing!! XOXO

By: Laura

Laura — Tue, 05 Sep 2017 23:46:19 +0000

I made this dish for my family last week, and it was my first ever attempt to make a Chinese Food inspired dish. I was a little intimidated, and had the recipe for ages before attempting it. Now I only wish that I hadn’t waited so long. The recipe is delicious, and my whole family loved it. My daughter told me it was the best thing I’d ever made. Thank you for all the great recipes. You’ve provided lots of inspiration and ideas for future meals, and I really appreciate it!

By: Cara

Cara — Thu, 20 Apr 2017 20:09:51 +0000

In reply to Maryann.

Bake it uncovered so the sauce will reduce and thicken. I stirred mine every 15 minutes like Alyssa suggested and that is a good thing to do because it ensures that the chicken pieces get coated in the sauce and also helps with the reduction of the sauce.

By: Cara

Cara — Thu, 20 Apr 2017 20:02:45 +0000

In reply to Carolyn Jones.

You do not have to batter the chicken pieces if you want a lower calorie version or just don’t like the breading on the chicken. One hour of baking is plenty of time to cook the chicken thoroughly. If you watch the video that comes with these recipes Alyssa states that you can skip the batter if you want to.

By: Maryann

Maryann — Sat, 14 Jan 2017 00:44:43 +0000

Should I bake it covered or uncovered? I’m doing half and half tonight, but I’d like to know for the future. Thanks!