I changed a few things in this recipe by accident and I feel it turned out much better. First, I cut the amount of soy sauce in half because that was all I had left and it was definitely still salty enough. Half a cup would have been waaaaay too much. Second, I added turmeric instead of ginger because I didn't have ginger. I still really liked the flavor and not even sure what it would taste like with ginger. The big thing to save time was cooking it on the stove instead. First I slightly browned each side of the chicken breast in some oil in a pan that has a lid. Only a few minutes is fine. Then I added the sauce and covered and cooked on low for 25 minutes, turning once half way through. Last, after removing the chicken I added some cornstarch mixed in cold water to thicken the sauce. Never add cornstarch powder directly to hot sauce or it will clump together. Spoon the sauce over chicken. Still comes out tasty and moist in a quarter of the time!

Reviewed On: Jun. 29, 2009