Sweet and Sour Skillet Chicken

This was a real winner in my house!! I used 7 skinless chicken legs quarters and there were no leftovers!! (Our exchange student polished off 3 in one sitiing!!) I was curious about the ingredients in the sauce, but they blended together nicely to make a very tasty sauce. I actually made these in the oven in a covered casserole dish with great results. I think that this would work very well in a crock pot too! Thanks for sharing this recipe! I am glad I picked you as "my chef"!

Really tasty and so easy! I prepared the recipe exactly as stated using 6 chicken breasts. My husband loved it and it's a perfect weeknight meal I will make again for sure! I can't think of any tweaks that would improve this: it's great! Thanks for sharing!

Very nice dish. I used chicken breasts, so I reduced the cooking time to 1 1/2 hrs. I think I'll try it with bone in skinless thighs next time only because I believe they have much more flavor. :)<br/>Update: I have used this recipe with boneless/skinless chicken thighs and they are equally delicious.

This is a great recipe! I used chicken breasts and they were so tender (and fully cooked after an hour). I also added pineapple and red bell pepper and substituted pineapple juice for some of the maple syrup. The sauce was a little more sour than sweet. I might add a little brown sugar next time.

I have made this several times, and my picky husband LOVES it. Recently I made it for a friend who had just had a baby and her hubby said it was the best meal he'd had since the baby had been born (and they'd had family in town taking care of them for a couple of weeks!). I do add powdered ginger and soy sauce to make it taste more like a restaurant-style sweet and sour sauce.