Sweet and Sour Chicken

This recipe happens to be a family favorite, so I decided to share it.

 There are a couple of changes I make...

I double the recipe (written in pencil)
I usually use a teaspoon of boulion and a cup of water rather than broth.

I don't use accent salt.

I don't even own accent salt.

I do it the lazy man's way and use 

Tyson Southern Style Breast Tenderloins.

We have become chicken nugget/strip snobs and these are our favorite.

Plus they only have to cook for a half an hour or so.

 My mom has been known to dip her chicken pieces in 

Shake and Bake rather than browning it in flour.

I think it's just as good like that.  

We like it with a side of steamed long grain rice

 (not Minute Rice... that stuff is nasty)

with extra sauce poured over top 

(thus the reason I double the recipe).

Nothing makes my picky kids day more than hearing we're having this for dinner.

Serious goodness right there, folks.  

(I think I may have to make Grandma Dial's baked chicken and rice next week)