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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Reviewer:

kvokie

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: May 20, 2000

This is a very good main dish recipe. Even my second son, who doesn't care for chicken, takes a second helping. Yummy! ednaa

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4 users found this review helpful

Reviewer:

EDNAA

Reviewed: Jul. 20, 2001

Wow! My whole family loved this one!!Very Yummy and easy to make. Smells wonderful while baking too.

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3 users found this review helpful

Reviewer:

JEFFR

Reviewed: Nov. 21, 2002

This recipe was great. Our family prefers lower-fat dinners so I used boneless skinless chicken breast. I also added extra soy sauce and threw in some maple syrup. It was delicious over rice. Thanks for the recipe :)

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5 users found this review helpful

Reviewer:

KFRITZ79

Reviewed: Dec. 17, 2002

~Wow~ this was so easy and delicious! I doubled the sauce and added ginger and a little extra brown sugar. I also used boneless skinless chicken thighs because that is what I had on hand. (I reduced the cooking time to 30 minutes.) Chicken was so tender and the sauce was very flavorful. My husband LOVED it and there were no leftovers! A definite keeper. Thanks for the great idea.

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27 users found this review helpful

Reviewer:

SUSIG

Reviewed: Mar. 10, 2003

Excellent. This is to tastey and good. I made lots of extra sauce and served on brown rice and cooked carrots. My boyfriend said his mom's recipe has nothing on this one. p.s. I think would work great with pork to.

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4 users found this review helpful

Reviewer:

lulugirl

Reviewed: Aug. 16, 2003

This is really good, I took the suggestion of adding nutmeg, and doubling the sauce, I also tried a bit of white pepper, and some--just a pinch of oregano, and it was absolutely wonderful, wil make again

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2 users found this review helpful

Reviewer:

KITKATRAMPAGE

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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24 users found this review helpful

Reviewer:

Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

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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3 users found this review helpful

Reviewer:

Stephanie R

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Oakland, California, USA

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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3 users found this review helpful