We love the sweet and sour chicken from our local Chinese take-out joint. So when I found a baked version online that claimed it was just as good as the restaurant stuff, I couldn’t not try it. The fact that it was baked was a bonus — it’s healthier and would be a great dish to give to one of my ten bazillion friends who are having babies this spring. I love the idea that they could heat and serve it whenever they want.
But I put it to the test with my family first, not sure if “restaurant quality” would fly with my little take-out aficionados.
Boy did it ever. This 9×13 dish didn’t even last a day in our house. I even found our (pregnant) babysitter spooning it out cold straight from the fridge.
Good stuff. Don’t hesitate to make this, like, now.
p.s. I hate cutting up chicken breasts into small pieces, so I always ask the butcher to do it for me when I buy it. He usually takes one look at me shopping with three unruly children and doesn’t think twice.