Good recipe/technique. Only gave it 4 stars because I let the chicken cool in the stock before removing and shredding. Chicken remains moist and stock more flavorful.

Reviewed On: Mar. 10, 2009

This was a very good recipe for teriyaki sauce. The amount of sauce in the recipe is actually good for 6 pieces of chicken and extra sauce to use for rice, potatoes etc, so since the recipe calls for 12 pieces, you may want to double the sauce. I only gave this a 4 because I didn't cook it exactly as directed. Make sure that you mix the cornstarch with the cold water first before adding it to the saucepan with the rest of the ingredients to ensure that it dissolves nicely. I placed the 6 skinless chicken thighs in the baking dish and poured the sauce over all of it basically smothering the chicken. I cooked the chicken at 400 degrees, covered w/foil for 30 minutes. At 30 minutes turned the heat off and let the chicken sit in the oven an additional 5 minutes before removing and placing on the stove to cool. Chicken came out very juicy and tender. Make sure to tranfer the chicken and sauce to a servish dish or other dish so you can clean the baking dish right away. The sauce will not stick if soaked asap.

Reviewed On: Mar. 3, 2009

This was an overall good recipe. The reason why I gave it a 4 was because I changed a few things and deviated from the cooking time. I seasoned both sides of the chops first with garlic powder, sea salt, and black pepper. While I had that marinating a bit I whisked together a 1/2 cup of condensed milk with 1 can of cream of mushroom. I sauteed the chopped onion and mushrooms in a little bit of olive oil. Removed the veggies then quickly seared the pork chops. I then reduced the heat to low then added the sauteed veggies back in. Next evenly poured the milk and soup mixture over the veggies and chops and simmered on low heat for 1 hour and 15 minutes. The chops came out very tender and there was plenty of sauce for the chops, rice and/or potatoes you wish to eat with it.

Reviewed On: Nov. 26, 2008