Reviewed: Jan. 27, 2011

A little too much viniger taste

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Reviewer:

Reviewed: Dec. 22, 2010

I made this and my entire family loved it! This is a great recipe! But the pudding didn't mix well.But still,it was great!

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The Culinary Chef

Reviewed: Aug. 22, 2010

I'm gluten intolerant, so it has been difficult for me to find good asian recipes that I could make. When I found this one made with corn flour I was thrilled. It has quickly become a household favorite and I have shared it with many of my gluten free friends and they love it.

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Amy Fields

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Cooking Level: Expert

Reviewed: May 3, 2010

Wayyy sweet and kinda goopy.

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violetrose1984

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Fairfield, California, USA

Reviewed: Sep. 28, 2009

I made this dish with a vegetarian twist and used 1 package of extra firm tofu instead of chicken. I first cut the tofu into 3 cutlets and marinaded them. I doubled the marinade ingredients and added the juice of one lemon. After marinating the tofu I cut it into 1/2 to 1 inch cubes and tossed with 1 tablespoon corn starch and two tablespoons flour to coat. I then pan fried the tofu in vegetable oil and drained it on paper towels. For the sauce I doubled the ingredients and added the juice of 1/2 a lemon. I was hesitant on added the pudding mix as I did not want a dessert flavor but it actually turned out quite well. I recommend this dish for its delicious taste, easy preparation, and the ability to change it to suite individual tastes.

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Carolyn D.

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Arcata, California, USA

Reviewed: Jun. 15, 2009

I loved this recipe! I've been looking for an easy lemon chicken recipe and this is the one. We used lemon juice instead of lemon, and accidentally used lemon jello mix instead of pudding mix. It was terrifically sweet - just like restaurants - you could leave out a little of the sugar I think. Served with steamed broccoli, it was an easy dish for Sunday night. I highly recommend it if you like lemon chicken!

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Reviewer:

Linda

Reviewed: May 6, 2009

I love love loved this recipe. I changed a few things, like no oyster juice & I didn't have a lemon so I used lemon juice, extra water & honey. Also I used chicken breast rather than the chicken thighs. For veggies I added sliced asparagus that I fried with the chicken & some butter. Served over rice this meal was a hit & everyone wants me to make it again. The trick with the sauce for me was to use 2 cups of water, it makes more sauce & isn't too thick :)

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Reviewer:

kellylee

Reviewed: Jun. 22, 2008

The sauce recipe is really awful. Why on earth would you want to ruin a dish with instant lemon pudding? Instead, use about 1 cup chicken broth, the juice of 2 lemons, 1 tablespoon honey and 1 tablespoon of corn starch (aka cornflour). Whisk all of these together while cold, then bring to a light boil while stirring constantly. Cook until the sauce becomes transparent and begins to thicken, then remove from heat and top chicken. This will make a much tastier and healthier sauce. Don't forget to throw in some steamed broccoli or asparagus!

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Reviewer:

Amber

Cooking Level: Expert

Reviewed: Apr. 6, 2008

The chicken has a great taste, I am having problems with keeping the sauce from getting lumps when the pudding is added. Working on that one. Good recipe overall

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Reviewer:

Cooking Level: Beginning

Home Town: Hot Springs, South Dakota, USA

Living In: Kennewick, Washington, USA

Reviewed: Dec. 30, 2007

This recipe was really good. The flavors melded well, although I would have added a little more lemon to the sauce. I don't eat chicken thighs, so I made it with boneless, skinless breasts and it was really really good!

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