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Chinese Sweet and Sour Chicken
March 18, 2012

The weather has been surprisingly warm for the month of March in Ohio, so I decided to make this recipe, but in order to take advantage of the nicer weather, we grilled it rather than baking it. I made half the marinade for two chicken breast halves but I only added the cornstarch to half of it. I marinated in the half without the cornstarch. I heated the other half that included the cornstarch on the stovetop until thickened and bubbly. Hubs grilled the chicken, basting with the thickened sauce during the last few minutes, which produced some beautiful looking chicken coming off the grill. While we thought this was quite good, it may not be our absolute favorite – a little too heavy on the soy sauce flavor for us. But that didn’t stop us from polishing off every bite!

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