Reviewed: Nov. 18, 2009

Followed the directions, but this tasted bland before I even poured it over the chicken, so I added a touch more green onion, and it was crying for ginger and garlic. I also added a touch of toasted sesame oil, since I could drink it out of the bottle. Served this on brown rice, but it still tasted like it was missing something. My husband thought I just made a bad teriyaki chicken. Won't be making this one again. Thanks anyway.

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rosyshell

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Reviewed: Nov. 10, 2009

Easy and good. Served with brown rice and followed recipe exactly.

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RLORKY

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Excellent recipe. My family loved it. I did reduce te soy sauce only due to salt intake, but still fabulous.

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HeatherB

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Reviewed: Oct. 20, 2009

Yummy....so much you could do with this. Rolled into a tortilla wrap, toss it with veggies!

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Camponthelake

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Reviewed: Sep. 26, 2009

I did not care for this recipe at all. I cut back on the soy sauce and still found it overpowering.

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Kim Jarvis

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Reviewed: Sep. 24, 2009

My husband and I love this recipe! I portion uncooked chicken breast in ziploc bags and pour the sauce in each one before freezing. It works out perfectly all we have to do is thaw and cook whenever we're in the mood for Kona chicken!

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Ashley Ray

Cooking Level: Beginning

Home Town: Clearwater, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 15, 2009

This was pretty darn good. I made it with BLSL breasts and since some of the reviews said it was too salty, I increased the wine and honey and used low-sodium broth instead of water. I wanted a complete meal so at the end of cooking, I sauteed some red bell peppers and carrots in EVOO and then splashed some sauce over top. The chicken looked a little sickly, so I threw it in the pan with the veggies for a quick sear. Served over rice and it was a HIT.

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 13, 2009

I followed the recipe with the exception that I used diced yellow onion instead of green onion since I had none on hand and I used boneless skinless chicken breast. I don't know if these small changes could affect the dish that much but my family simply didn't like it. The soy sauce (I really like soy sauce) was way overpowering and overall, the flavor was just not very good. Sorry, but I don't think that I will be makind this again.

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janie

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Reviewed: Sep. 3, 2009

Awesome....delicious.....I've been making this for years now and finally rated the recipe. It's so easy and yummy. It's become a family favorite.

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Mary H.

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Reviewed: Aug. 29, 2009

Prepare ahead of time and freeze for future use. A hit with my family!

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BUBBABUBBA

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Reviewed: Aug. 16, 2009

Very easy and delicious. My family loved it!!!! I followed the recipe except I added 4 garlic cloves and a little bit of ginger like other reviews suggested YUMMM if you love chinese food. I made an egg, peas, carrots fried rice and steam broccoli:)

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CubanSpice

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Reviewed: Aug. 6, 2009

I was really disappointed in this recipe after reading the reviews. It wasn't all that great..I wont be making it again.

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kt

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Reviewed: Jul. 21, 2009

Came out great, served it with Jasmine rice. Kitchen smelled great all day from this. The honey and the soy is a nice blend of sweet/salty!

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SUEHOWIE

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 14, 2009

My family didn't think this was anything exciting.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Jul. 6, 2009

This isn't very flavorful, way too much soy. Even with less soy & more honey wasn't much better.

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Erin B.

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

Tasted great and my family loved it so easy

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Sandy

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Reviewed: Jun. 28, 2009

For some reason I just didn't care for this dish. I didn't change anything but it didn't appeal to me at all.

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Mindy Rogers

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Reviewed: Jun. 20, 2009

I was worried this chicken would be bland, but it has a really great flavor despite how easy it is to make. I used three boneless skinless breasts and four bone-in thighs and cooked it for four hours on high; it was falling apart by then in my KitchenAid crockpot. I thickened the sauce afterward with some corn starch mixed with a few tablespoons or so of the liquid which I brought to a boil on the stove. I served it over hot buttered rice. I was thinking about what other things I could do to make this taste even better. Maybe some brown sugar? Maybe some pineapple or mango? Maybe a little more honey (I used Tupelo honey by the way). Maybe some different spices like cumin, etc. would brighten it. It's something I will certainly make again and play around with the flavors. Great recipe though.

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