I am quite sure I reviewed this about 8-10 years ago, but cannot find it to revise. SO- -I will write a new one. I have been making this for some time and from the beginning decided that pan frying it before baking was an unnecessary step. Recently, I decided breading the chicken and baking was as well. What it has evolved to in my house is more of an american chinese dish. I cut the chicken breasts into chunks, dredge in seasoned flour and pan fry till brown. I remove the chicken from the pan and mix in the ingredients for the sauce, reducing the sugar, mustard, and ketchup quantities, replacing water with pineapple juice, and adding an overflowing teaspoon of Tiger sauce and pinch of Five Spice powder. When that is blended and boiling, I add just under a bag of broccoli stirfry veggie mix, heat through and return chicken to pan. When chicken is cooked through, I serve over brown rice. Works for us!
Was this review helpful?
1 user found this review helpful
I am quite sure I reviewed this about 8-10 years ago, but cannot find it to revise. SO- -I...