Reviewed: Feb. 16, 2004

I added more liqued. It dried up as it was cooking and made it hard to baste. It tasted awesome!

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NationR

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2004

Good recipe. Easy, quick preparation. I cut the chicken breasts into "fingers" and cut the baking time to 20 minutes. This eliminated the burning that can occur at the high oven heat. Also, I left out the salt due to several reviewers stating recipe was too salty as written. Both my husband and I liked this recipe very much, and I am certain I will make again. Thx for the post Loll!

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Feb. 13, 2004

Very disappointed with this one. Very bland and we didn't care for the flavor. Will not make it again.

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LINDA LANDIS

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Riverside, California, USA

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Reviewed: Feb. 11, 2004

Another easy to prepare recipe - if my husband can do it, basically anybody can. Did find that the coating coated 2 breasts ok, but had to push to get something on the remaining 2 (incease/double next time). Also, just a touch too salty. Will try again.

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Sandi S.

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Jan. 29, 2004

Very yummy! Steamed broccoli goes very well with this dish.

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BGOLDMAN

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Reviewed: Jan. 12, 2004

I have to say, sadly, that this was terrible. I tried to improvise according to the reviews I read, using sugar, sesame oil, garlic, a bit of water, etc. But the coating was soggy and tasteless and we both ended up eating PB & J. I had high hopes, but have to reluctantly give this one star, only because I can't give it zero stars.

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LYNSALYNS

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Reviewed: Jan. 7, 2004

I didn't think too much of this recipe. The coating did not "coat" very well. The flavor was bland. It did come out tender and juicy but I was not crazy about the flavor. I might make it again...I like the fact that is baked and not fried.

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LAURA83

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Reviewed: Jan. 7, 2004

This was pretty good. I added Sesame Oil, Garlic Powder, Maple Syrup, Ginger, and some other spices to liven it up a bit. My chicken breasts were big, so I had to make a bit more of the coating. I did have to add about 1/2 cup of water 10 minutes into baking because the bottom of the chicken was going to stick and burn to the dish, otherwise. My husband said it needed more garlic, so next time we'll probably use fresh cloves. Good idea for a recipe, it just needs spiced up a bit!

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MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 9, 2003

This was a great concept, but seemed to be lacking a couple of things. I added some sugar, garlic and oyster sauce to the soy sauce mixture. That really put it over the top. Thanks for the good, low fat recipe!

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DEXTERSMAMA

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Reviewed: Dec. 2, 2003

This was really quick and flavorful. I added some crushed garlic, honey and sesame oil to the soy sauce to give it more flavor. I would make a little extra sauce to pour over the chicken halfway through baking next time. Will definitely make again.

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Liz C

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Reviewed: Nov. 26, 2003

This recipe was awesome!

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GEEKYJESSE

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Reviewed: Nov. 13, 2003

This is a very easy recipe to make....kind of a lower fat version of sesame chicken. And the chicken always comes out tender when I make it. Just wished it had the sweet and sour quality of the restaurant sesame chicken.

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ALEXASMOTHER

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Reviewed: Nov. 10, 2003

This was ok. It was quick but not what I expected. It could be better if the chicken was better coated.

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POOKIEJ23

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Reviewed: Nov. 10, 2003

This tasted great!!...My 16 yr old son wants me to make it again. I served chinese noodles with it, and poured the sauce over the noodles. Angela Himmeroder, Canada

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AHIMMERODER

Cooking Level: Expert

Living In: Midland, Ontario, Canada

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Reviewed: Oct. 24, 2003

We all enjoyed this, and it was easy to make. Nice standby alternative for weeknights.

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AESYLIN

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Reviewed: Oct. 15, 2003

mmmmmmmm mmm! Yummy yummy!! This was VERY easy to prepare, and came out tender and juicy! I have a feeling it will become a new family favorite! Thanks for submitting this Loll!!!

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Jessie Marie

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Reviewed: Oct. 5, 2003

This recipe was great! I always use low sodium soy and it was definitely a help based on other reviews. I added more soy to the pan, which was needed and I doubled the recipe and used boneless chicken thighs along with the breasts. The family loved it!

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CHAPCOT

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Reviewed: Sep. 23, 2003

I am sad to say this is the worst recipe I have tried so far. The chicken was nice and tender but the flavour was disgusting. It was too salty and tasted flat and boring. It needs more than just soy as the dipping sauce and the salt in the flour dip needs to be eliminated - soy sauce is salty enough! Will not be making again.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Sep. 13, 2003

This was good, but not spectacular. As others suggested I did not use the salt and pepper in the flour. I also found that there was barely enough flour for two large chicken breats. I don't see how it would ever cover four. I used 1 T of soy and 1 T of sesame teriyaki sauce. There was really only a hint of flavor. I ended up cooking my chicken for the full 40 minutes, but I started checking it with an instant read thermometer at about 25 minutes. I did not bake my chicken in the soy/teriyaki mix either since so many complained of burning and I was not comfortable using sauce I had put raw chicken in to baste. I ended up using the left overs for a Chinese chicken salad and it was really good in that.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Aug. 31, 2003

This was easy and pretty good tasting.

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Juliana

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: Fort Polk, Louisiana, USA

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