This week's recipe comes from my husband, Jim, although I'm not going to give him all the credit.
While he created it, I inspired it.
I had a hankering for sweet and sour chicken the other night, but being in the middle of a long-term project, no time to make it.
Not only that, we didn't have most of the ingredients in the house that I like to include when I make it, such as sweet pickles and pineapple chunks.
Plus, he wasn't in the mood for dredging the chicken in the cornstarch batter and deep frying it. (A very messy, long process, but also very good.)