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After the chicken was fully-cooked and browned, I added the ingredients (water, tomato soup, brown sugar, vinegar). However, instead of one tablespoon of brown sugar and vinegar, I had three of each. I know, I know. But it does taste yummy and not too over powering. Also, instead of white vinegar I use red wine vinegar. Just adds that little something. Feel free to tinker with if you like one or three tablespoons of each. Everyone has different tastes. Once it's all mixed in, I lower the temperature and let it simmer to help reduce and thicken the sauce.
When it's done I usually serve with a boxed rice mix from the store that has an Asian flavor to it. You can add a frozen Oriental-inspired veggie mix to the rice too. My family calls it Chinese Chicken because the sauce almost has the same sweet and tangy flavor as sweet and sour chicken. If you wanted to make it even more like Sweet N' Sour chicken you could add some green bell pepper, onion and pineapple to the chicken towards the end while the sauce is simmering.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned.
- Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.