I like the basic idea of this recipe but I've been playing around with it to fit the tastes of the people around my table. I lightly flour and saute the chicken. I combine the sauce and simmer it to thicken before stirring it in the chicken. It will thicken more when it combines with the flour on the chicken, getting the recipe to the sticky texture I love. I agree with others that Rooster sauce is a must but everyone around here disagrees on how much so I try to find a happy medium. Also to make it a meal, I roast or grill some red bell peppers and onion and leave them crisp-tender, stirring them in at the end. If I have them on hand, I toast sesame seeds and toss them in as well. I only cook Jasmine rice and think it's aroma and flavor works great with the spicy chicken. Yes, this is easy. Works well with boneless thighs or breasts.

Reviewed On: Jun. 30, 2009

Made this for a side for young adults for chicken on the grill. They loved it. Put a good finely grated cheese on the top. I used one bag of yukon gold potatoes sliced thin and put in a pretty shallow large casserole. For double recipe expect much longer cooking time. Don't take foil off until at least an hour into baking. The kids loved it. I used the fat-free half/half as well.

Reviewed On: May 22, 2009

Use 3 TBSP cocoa powder if you want the darkness you think you are getting with the syrup in this recipe. I had small whole pecans so I added those. The cookies spread quite a bit but expected that for the syrupy dough. I used butter shortening to ensure chewy cookie. Butter is for crunchy cookies!! Pretty good recipe for ease to make but don't know about the "best ever".

Reviewed On: May 22, 2009