We really liked how this turned out. It is definitely sweet with the brown sugar and stewed tomatoes. I left it simmering too high and it got super thick, almost burnt, but that didn't take away from the flavors. Some slight changes (which I think may have actually helped) - I didn't use the teaspoon of salt. Does not need more than a dash. I used celery salt instead of celery seed (all I had) and I didn't have mustard powder so I used a little squirt of brown mustard. The result was sweet and tangy and the simmering made the chicken really juicy. I will make again.

Reviewed On: Nov. 12, 2009

Wow, this was super tasty! I had a bunch of hoisin sauce left in my fridge and was looking for a recipe to use it up. Now I will be buying more so I can continue to make this dish. The marinade was really tasty, but not overkill - it was a really nice mix of flavors that went perfect with the flank steak. And the steak turned out really tender (I marinated for five hours). I didn't use sesame oil since I had none on hand, otherwise I didn't change a thing.

Reviewed On: Nov. 11, 2009

This was great. I echo many of the reviews here - double the recipe, this doesn't make a ton and you'll want leftovers. Chop the apple finely if you don't like big chunks. Mine didn't turn out soup-y at all though, more like a jambalaya. Not sure if it's supposed to be that thick or not. But, it was delicious.

Reviewed On: Nov. 10, 2009