Polynesian Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 27, 2011
It was good, but I felt that it was a bit bland. Maybe I wasn't doing it right.
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Photo by operaphantom2005

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Reviewed: Feb. 6, 2008
We will definitely add this recipe to our rotation. It turned out great. The chicken was a little dry but next time I would cut the chicken strips a little larger so it doesn't overcook by the time the liquid is gone. Also I cooked it about 30 minutes instead of 25. I can see how the liquid would not evaporate if cooked on low heat. I left it on medium high for the duration and left it uncovered. Next time I will add more pineapple and less coconut.
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Cooking Level: Intermediate

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Reviewed: Apr. 15, 2006
I was highly disappointed with this recipe, and I followed it to a T. There's something off about the instructions - the marinade isnt actually a marinade, but a watery mix of seasonings, pineapple, etc. Then you're supposed to pour it all into a skillet and cook it. Well, the sauce/marinade doesnt evaporate well, and the chicken surely doesnt brown, and adding cornstarch doesnt help much. I think the recipe provider should take a hard look and make sure this is correct.
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Reviewed: Jul. 31, 2005
Tried this tonight and was very disappointed. Extremely bland flavoring. We ended up adding soy sauce, chinese hot mustard, onions for flavor.
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Reviewed: Jun. 2, 2005
My family loved this! I doubled the recipe, as I had family from out of town visiting, and I found the broth cooked down too far at first. So I added more ginger ale, then some chicken broth, then I thickend it with the corn starch. I served this over brown jasmine rice I found at Trader Joe's, and I did substitute splenda for the sugar to make it a little healthier. Finally, I realized I was out of fresh ginger, so I ended up substituting 2 tsp. of ground ginger, and it was perfect.
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Photo by Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Houston, Texas, USA


 
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