Reviewed: Mar. 26, 2011

Overall really good. I didn't marinate long enough so I didn't get the full flavour. Although there was enough left over for the next day, so I broke the chicken into pieces added some veggies poured the remaining stock over all. I baked that in the oven for 40 min and wow yum! I served it over the left over rice from the first meal...even better than day one. I will increase all spices next time. Thank-you Michelle.

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Reviewer:

Pattiecake

Cooking Level: Expert

Home Town: New Westminster, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

Reviewed: Oct. 10, 2009

Ginger adds a nice kick to the recipe & I loved how the chicken wasn't too dry.

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Reviewer:

Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 27, 2008

Very good recipe. I used 1 teaspoon of the chile sauce instead of 1 tablespoon thinking it would add too much heat. I liked the results but I could have probably used the full tablespoon. I did have to add water (chicken broth would work) to the pan while roasting otherwise the sauce would have burned. I then strained the sauce added a cornstarch mixture and thickened it to serve with the chicken and some jasmine rice. Yummy!

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Reviewer:

Beth

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Reviewed: Jun. 26, 2008

I didn't change much with this recipe, except omit the chili powder and chili sauce. My kids don't tolerate hot in their food. I did marinate it overnight, which I believe was what made it taste so good. I had to cook it for longer than specified, as I did have a little bigger chicken. Really, really tasty. I paired it with a cold sesame noodle recipe I also got from this site. Super moist and really flavorful. I saved the juice from this chicken as well as the remaining meat to use in a fried rice recipe later this week. My husband was impressed. Way to go, Michelle! You rock.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 16, 2008

This is a great recipe. Made it tonight for supper, it is really moist, but needs a little bit more flavoring.

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Reviewer:

Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: May 3, 2006

Thank you Michelle! I normally change a few things with most recipes but not this one. My husband asks for this at least twice a month and it's so easy I'm always happy to make it!

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Reviewer:

ANNETALLY

Reviewed: Apr. 17, 2004

This is the best chicken recipe ever! I substituted the chiles (both sauce and spice) with a little bit of cayenne pepper. And I put chicken broth instead of oyster sauce (I put allot of concentrate for the broth to make it dark and tasty!). Just alone the chicken makes me think a little of sish taouk chicken! It's that good! I just prepared 3 chicken breasts and me and my family can't wait until tomorrow to eat it!

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Reviewer:

FROONCHFRY

Reviewed: Aug. 4, 2003

The chicken turned out well. The brown color of the marinade made the chicken a nice brown color. I added a few things to the sauce like sesame oil, cilantro, pepper flakes and chunks of carrot and celery. The end product did not seem to taste Asian to me. It tasted more like a version of Grandma's chicken. Very good, but not what I was expecting.

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Reviewer:

AELLIS102

Reviewed: Nov. 11, 2002

I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger, 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the dinner, set the table etc. At the end of the time the chicken nice and brown (A little too brown) on the outside but the inside was still not cooked...so I threw it into the microwave and could tell that wasn't going to work either, so now it is late and I had to put everything away while I put the chicken in at a lower temperature. I'm a little dissapointed I guess, sorry.

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Reviewer:

ROKMELON

Reviewed: Jun. 28, 2002

I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours because i wanted a crispy golden brown finish on the chicken

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13 users found this review helpful