Wow!!! These were delicious. The chicken was exactly what the name suggests: Sweet, Sticky, and Spicy. I made a couple of modifications based on reviews. I made the sauce in a saucepan and let it simmer for about 10 minutes. While it was simmering, I drenched the chicken pieces in flower and then cooked them until they started to brown. After they browned, I poured the sauce over the chicken, put the lid on the pan, turned the heat on low, and let it cook for about 10 minutes. Good with rice.

Reviewed On: Nov. 13, 2009

This was a hit with my friends!

Reviewed On: Nov. 13, 2009

Very authentic. I used firm tofu instead of lamb meat because I'm a vegetarian. I also used olive oil instead of butter and fresh ginger instead of ground ginger. I left out the egg, noodles, and lemon. This tasted fabulous! This is spicy so make sure to cut down on the cayenne if you are not a fan. Next time I will use dried garbanzo beans instead of the canned ones and toss them in with the lentils. Like another review stated, you just can't get that brine taste out of the canned garbanzos.

Reviewed On: Nov. 10, 2009