I made this dish with a vegetarian twist and used 1 package of extra firm tofu instead of chicken. I first cut the tofu into 3 cutlets and marinaded them. I doubled the marinade ingredients and added the juice of one lemon. After marinating the tofu I cut it into 1/2 to 1 inch cubes and tossed with 1 tablespoon corn starch and two tablespoons flour to coat. I then pan fried the tofu in vegetable oil and drained it on paper towels. For the sauce I doubled the ingredients and added the juice of 1/2 a lemon. I was hesitant on added the pudding mix as I did not want a dessert flavor but it actually turned out quite well. I recommend this dish for its delicious taste, easy preparation, and the ability to change it to suite individual tastes.

Reviewed On: Sep. 28, 2009

This recipe was mediocre to my tastes. I am not a big fan of quinoa but I was hoping to find a recipe that helped me enjoy it. Also I found that a whole piece of ginger was way too overpowering and less than half would be adequate. If I make this again I'll substitute brown rice for the quinoa.

Reviewed On: Sep. 15, 2009

This recipe was super easy and delicious to make! I used the suggestions from previous reviewers and only used 1/2 cup of oil because I wanted to cut down on fat and I don't like oily granola. I only had almonds on hand so I used two cups of that and instead of raisins I used crushed pineapple. Also I added the cranberries and pineapple to the oatmeal mixture prior to baking because I like my fruit to stick to the granola. It's excellent for topping off vanilla yogurt or if my sweet tooth is calling I add it to vanilla ice cream. Absolutely delicious!

Reviewed On: Apr. 8, 2009