I thought I’d try a sweet and sour recipe for the chicken breasts I thawed this morning. A quick search led me to this one. I pretty much followed the sauce recipe, swapping Splenda for the brown sugar. Most of the recipes you see have pineapple as an ingredient but this one caught my eye because it didn’t. I made a few additions, the shiitake mushrooms and the snow peas.
It was a decent dish, satisfying, but the sauce wasn’t quite what I had in mind. I guess the store brand sweet and sour sauces with their day-glo colors had me conditioned to expect something different.
Used basmati rice for this dish-the new rice cooker did an excellent job on it, the grains were separate and it seems to me that basmati would make a really good base for fried rice.