I made a 9x13 dish of boneless skinless breasts. I followed the modifications for the sauce (I too wanted a thicker sauce) by the reviewer named Meredith, except I used only 1/4 c. soy sauce and added 1T sugar to cut the wang from using honey (maybe b/c I used raw honey?). Let the sauce reduce on stovetop while the breasts cook in oven for 15 minutes covered with foil. Remove chicken from oven, mop up any water from the dish, then pour sauce all over chicken and bake uncovered for 20 minutes. Very delicious. If you want an even thicker sauce, reserve half of your sauce rather than pouring over chicken, and continue reducing sauce over stovetop while chicken is baking.

Reviewed On: Aug. 1, 2011

Very easy, good taste. I will make again. I did not like the gelatinous texture...next time I will try using 1 T. cornstarch or omit altogether so that I will have a sauce to use over the rice. Fresh ginger really helped give flavor to what otherwise would have just been salty stir fry.

Reviewed On: Mar. 1, 2010

Imagine a bowl with equal amounts of oatmeal and sugar poured in, and just a tad of peanut butter. That is what this dessert tastes like to me, which shouldn't have been a surprise given the ratio of ingredients called for in this recipe. I even cut the sugar down to 1 cup, but it was still so terribly sweet.

Reviewed On: Jan. 9, 2010