OK... if you don't like people who don't follow the recipe, yet review it anyway - then don't read any further! I followed the cooking instructions, but I didn't have some of the ingredients, so I substituted, using what I had on hand. I didn't have oyster sauce or sherry, so I used hoisin and extra amounts of soy sauce, and I substituted brown sugar for the white - just because. Instead of fresh, I used powdered ginger, onion, and garlic, which I added to the marinade. I marinated the meat for 2 hours, which was good - but overnight would be better. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a large sweet onion. I don't measure anything - just guesstimate, dump, and taste-test until it suits me. It turned out very tasty! I'll make this version as written when I have all the ingredients - but, I'll be doing my own version again too! If this one is half as good as mine, I'll be happy happy!

Reviewed On: Oct. 18, 2009

The only reason for the 4 star rating is because I used this recipe as a starting point, then did my own thing to make it suitable to our taste. I sauted zucchini, yellow squash, onions, and mushrooms, then mixed all the veggies with seasoned croutons and diced fresh tomatoes. I decreased the grated parmesan to 2 Tbsp. and added a handfull of shredded mozzerella to the mayo and egg mixture. It was yummy, yummy, yummy!! I would never have thought to use mayo and egg as a sauce - but it was really wonderful in the casserole. I'll be making this again... I may try adding green onions next time.

Reviewed On: Oct. 1, 2009

I really liked this recipe... at first I thought it tasted a lot like teriyaki, but the more I ate, it seemed very reminiscent of Bourbon Chicken (which I love!) I made two exceptions to the recipe, the first was marinating my chicken for 24 hours instead of 4 hours, and the second was using mild sweet chili sauce instead of hot chili paste. When I got ready to bake the chicken, I made more marinade and basted the chicken several times during cooking. I was very pleased with the outcome. However, today I made chicken salad with the leftover chicken adding pecans, celery, crushed pineapple, green onions, with a sweet-ish dressing of pineapple juice, sugar, and mayo, and it was absolutley wonderful!! Yum Yum Yum!!! I think the leftover chicken had a better, more enhanced flavor than the fresh cooked. I will make this marinade again, but next time, I think I'll add a little vanilla extract to really make it taste more like my favorite Bourbon Chicken.

Reviewed On: May 25, 2009