Sweet-and-Sour Chicken

Ok so last night was sweet and sour chicken on pg 81. It turned out ok....there are 2 things you need to consider with this recipe...the first is that you don't have to use the specific type of frozen vegetables she asks for. I used frozen broccoli and california vegetable medley and it was fine. The 2nd thing to realize is the amount of sweet and sour sauce it calls for. Usually in this book when she says to use one container of something, you go to the store buy one container of it and it's the right amount, like a standard amount....however that's not the case with sweet and sour sauce. I went to wal-mart and bought a container of the sauce and when I looked at the recipe again it said 18 oz of sauce....my bottle only had 10 oz......so the sweet and sour flavor wasn't as strong as it should have been. So be careful when going to the store to buy the ingredients make sure that the package has the amount she calls for the recipe. I'll have to make this one again with the right amount of sauce but for now I give this recipe a 3 because I have to do it again......darn that sweet and sour sauce!

Ingredients

4-6 boneless, skinless chicken breasts
1 jar (18 oz) sweet and sour sauce
1 bag (16 oz) frozen stir fry vegetables
6 cups cooked rice
1/4 to 1/2 cup toasted, chopped almonds, optional
1/2 tsp salt

Directions

Cut chicken into 1 inch pieces. In greased slow cooker, combine
chicken, sweet and sour sauce, frozen vegetables and salt. Cover and cook
on high heat for 2 1/2 to 3 hours or on low heat for 5-6 hours.

Serve over cooked rice and sprinkle with almonds. Makes 4-6
servings