I usually try to make recipes exactly as written the first time, but I used only 1 1/2 C sugar for this one. Since I was modifying, I used applesauce in lieu of oil as well. It was perfect and I'm glad I didn't use the full amount of sugar, I could even see cutting back to 1C. I think it would be great with whole wheat flour as well and will try that next time. The blend of spices is just perfect an not too strong even for my young kids.

Reviewed On: Oct. 1, 2009

the way a person likes thier chili is very different from one individual to another, I think. But this is a great simple recipe. I've made lots of chili recipes, and I find the complicated ones just aren't worth the time at all. The only thing lacking is diced tomatoes, but I made the recipe exactly - figuring I could change it once I tasted it. But it doesn't need any changes, I really like it without the tomatoes. I used Pace salsa (will try a better brand next time, I'm not a fan of Pace, but figured I should stick to the recipe) and McCormick Chili seasoning. I'll be making this in the crock pot frequently this winter!

Reviewed On: Sep. 10, 2009

very good, but I made twice and liked it better with some changes I made. Coat the chicken pieces in a mixture of cornstarch/flour, it's crunchier that way and won't get soggy when you add the sauce. I don't bother with the onions and peppers, it doesn't add much to the dish and my kids won't eat it that way. Double the sauce, but not the sesame seeds. And I think the chicken will soak up all the sauce no matter how much you make, so I will make extra to serve on the side next time. And I don't have 5 spice blend so I used a bottle of teriyaki sauce, it was already pretty seasoned. The dish was very salty, so I would try watering down the sauce with chicken broth, but that depends on the type of teriyaki sauce you choose to use.

Reviewed On: Jul. 6, 2009