This was fantastic! I did follow some of the recommendations of the other reviewers. I cooked the chicken in chicken stock, drained it and then added the sauce ingredients and cooked for another hour or so. It was awesome! We had it on potatoes the first night. The next day we had sandwiches and the following evening I put it on pizza! This is a keeper! Can't wait to make it for the in-laws! You heard me right, this recipe is in-law "worthy"!

Reviewed On: Sep. 8, 2009

My mom introduced me to this salad last summer and I loved it! She adds one extra ingredient that I think makes it even better, so I thought I'd share! She takes 3 or 4 peeled cloves of garlic and cuts them in half. Then sticks a half to each end of 3 or 4 toothpicks and sets them in the dish with the salad. Let it set in the fridge overnight and you will have an extra flavor splash. Just pick out the toothpicks with the garlic on them and discard before serving.

Reviewed On: Apr. 1, 2009

This sauce was great! We had it with our egg rolls tonight, very good! I think it would be best with a lo mein, or sweet and sour chicken, but we loved it as a dipping sauce too. The only ingredient change I made was to use about 1/2c. white sugar and 1/4c. brown sugar. I heated up all the ingredients except the cornstarch, then ladeled a little of the hot mixture into a bowl and added my cornstarch to that, as was suggested earlier. Be sure to mix it well and only add it back in a little at a time. It thickened up almost instantly! Took about 3 minutes start to finish. This one will go in my "permanent" file.

Reviewed On: Mar. 30, 2009