Reviewed: Aug. 1, 2009

Really good stuff!!!

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Lauren

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Reviewed: Jun. 9, 2009

Great recipe, my family loved it definately a keeper:)

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Kahmichael

Cooking Level: Beginning

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Reviewed: Feb. 15, 2009

This recipe was amazing! The way the chicken was prepared reminded me of sweet and sour chicken. I added 1 tsp of ginger and used Canola oil instead of Vegetable oil. I also only used half of the salt it called for since soy sauce is going into it. I served it over rice cooked with chicken broth instead of water. Next time, I'll take the rice one step further to fried rice. Fantastic!

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Leigh's

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Reviewed: Jan. 30, 2009

Very good except it was WAY too salty. Definately cut back on the salt. Also, I doubled the sauce and it still didn't leave much to put over our rice. Might triple it next time.

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bookwormans

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

This is a very delicious way of serving chicken. we served it on brown rice, and we loved every bite! We will make it again.

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brian

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Reviewed: Nov. 6, 2008

This recipe is awesome. My kids loved it and they are really picky. I will be using this recipe in my diner rotation from now on. Thanks for the great recipe.

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karvander

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 28, 2008

I follwed the recipe exactly except added a tiny bit of ginger, and used chicken breasts. At first it was okay. Nice and sweet, but had a weird texture. The more I ate of it, the worse I felt. Then after eating almost half a plate of this, I couldn't eat it anymore. My husband asked me to please don't make this dish again.

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Mi

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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Reviewed: Jul. 26, 2008

Very good as it is.

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Shrike

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 4, 2008

I really enjoyed this recipe. In fact, an hour after I put the leftovers in the fridge I pulled it out again for another helping. I used two large chicken breasts cut in half. Because they were boneless I only cooked them in the oven for about 25 minutes before I put the sauce on. In the sauce I did add a little ginger. I found the sauce was also delcious with some green grapes cut in half added in the sauce right before putting the sauce on the chicken, just enough to warm them through. I really loved this recipe.

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mking

Cooking Level: Expert

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Reviewed: Jun. 3, 2008

As it is written, I am giving this recipe 3 stars. I didn't think it had enough flavor and definitely not enough sauce. However, I have used sliced, boneless chicken breasts (not baked) and changed the sauce measurements to 2 Tablespoons and added garlic and sesame oil. I have also added other vegetables that I've had on hand. That makes it a totally different recipe, but my family loves it no matter what!

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JessHem

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: May 2, 2008

this recipe was really good. it didnt take us that long to cook, only a little longer than an hour. it tasted good and wasnt that hrd to make.

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Allie and Emily

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Reviewed: Sep. 27, 2007

i would give this a 5 star but i didn't follow the recipe. i'm giving the 4 stars for the sauce. i've made this several times and every time instead of cutting up a whole chicken, i slice up chicken breasts into large chicken strips, sprinkle them with salt and pepper, coat them in flour, egg wash then panko (japanese bread crumbs) and pan fry them in vegetable oil. i then remove them from the pan and stirfry the onion in the same pan (i don't normally add green pepper) and make the sauce according to the recipe. then i add the chicken strips back and cover and cook for another couple of minutes to heat through. Still a bit crispy. Absolutely delicious!

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FLO_GEE

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Reviewed: Jul. 25, 2007

I made this recipe last night for dinner, and it was a bit hit. My husband suggested next time using boneless chicken (but dosent like having bones in anything he eats) I would say to at least double if not triple the sauce as others suggested. I used thighs instead of the whole chiken, and did not have enough of the flour mixture to coat the chicken in but I assume that is because I hade more pieces. I only added a sprinkle of salf, as I was worried about the other comments about it being too salty and didnt have any issue at all. It was a GREAT recipe and I will be making it again witout a doubt. Thanks so much!

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Pam

Cooking Level: Intermediate

Home Town: Rocky Mount, North Carolina, USA

Living In: Tallahassee, Florida, USA

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Reviewed: May 20, 2007

Wonderful! I agree to double the sauce and add pepperflakes. Will definately make again!

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eyebetoni

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Reviewed: Feb. 21, 2007

This recipe was suprisingly wonderful. Everyone liked it alot. What we liked about it the best was that it was not really sweet! The only changes that I did, was use boneless chicken and made chicken strips instead of whole chicken pieces. (And I doubled the recipe for sauce)

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kvokie

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 4, 2006

Yummy!

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SHANNON23

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Reviewed: Nov. 17, 2005

Very tasty dish! I recommend tripling the sauce, I doubled it and we didn't have nearly enough. I was also scared to put the soy sauce in due to other reviewer's comments that it was too salty - not the case at all!!

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BEAGLE3

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Reviewed: Jan. 9, 2005

This was very good. Nice change from every day "meat and potatoes". I did add 1 TBS of Ginger and about 1/2 TBS of Red pepper Flakes to "KICK IT UP a notch" It was very tasty. I doubled the sauce because my hsbnd wanted it for his rice. He couldnt get enough! Thanks

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STEPHBBQ

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Reviewed: Jan. 6, 2005

Loved this recipe! I used chunked pineapple instead of crushed and served on fried, wild rice. I used bone in chicken breast and the fried skin was yummy with the sauce. I also cut the green pepper and onions into half inch chunks instead of thin sliced. Next I will try it with boneless pork chops. Also very easy to prepare.

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Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

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Reviewed: May 30, 2004

I really enjoyed this, I had no cooking oil on hand so I used stir-fry oil instead, which just has sesame, garlic and ginger. Next time I will use only half the soy sauce, though, to cut down on the saltiness. I used chunks of pineapple and crushed them myself. I also used twice the flour and pepper for more texture. Juicest chicken I've ever made!!

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AMPHIXIOUS

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