Reviewed: Nov. 10, 2005

This is great - it's not quite like in the Chinese restaurants where it's got almost a glaze consistency; it's better though. I didn't use the chili sauce, and I put sweet red peppers instead of green. I'll definitely be making it again soon.

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3 users found this review helpful

Reviewer:

Mandy

Cooking Level: Expert

Reviewed: Dec. 12, 2005

This was fantastic!! My husband and I both loved it. Even though we didn't have any sesame seeds, it was still delicious.

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6 users found this review helpful

Reviewer:

newmommy

Cooking Level: Intermediate

Home Town: Clarendon Hills, Illinois, USA

Reviewed: Jan. 10, 2006

Trpled this recipe and dumped it on a tray full of rice for a holiday buffet. It was the first item to go!

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9 users found this review helpful

Reviewer:

DBC

Reviewed: May 4, 2006

This is unreal! I added a little ginger to give it some more kick, other than that I followed the recipe exactly, don't skimp out on the sesame seeds:)

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5 users found this review helpful

Reviewer:

Alana

Reviewed: Aug. 30, 2006

This recipe was wonderful! I would suggest doubling the marinade so that there is a little more sauce. I didn't have rice wine so I used white coooking wine and it turned out great. I added green peppers, red peppers, and baby corn and served it over rice. I also added more salt to the recipe.

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7 users found this review helpful

Reviewer:

gwenbudd

Reviewed: Sep. 12, 2006

SO good! We omitted the hot pepper and mushrooms out of preference, and had to replace rice wine with rice vinegar. next time i will probably make more of the marinade because it was soooo good. i loved the combination of flavors; the lemon really gave it some fantastic kick. served it with white rice and wonton soup. will definitely make this again

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14 users found this review helpful

Reviewer:

Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

Reviewed: Jan. 20, 2007

My husband and I added a lot more hot sauce while we were eating, but otherwise, this recipe was great! We'll definately be making it again :o)

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5 users found this review helpful

Reviewer:

Tina

Cooking Level: Intermediate

Living In: Hermon, Maine, USA

Reviewed: Feb. 15, 2007

I did tweak this recipe a little, like others have. I made more sauce, but just eyeballed it, I breaded and fried the chicken first, then I left out mushrooms but added broccoli. Unfortunately I slightly overtoasted the sesame seeds, but overall this recipe still turned out great. Even my husband who isn't a big fan of Asian style foods (unless it's from a popular chain store) liked it. Will definitely make again.

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5 users found this review helpful

Reviewer:

BLUEWATERHUE

Reviewed: Apr. 17, 2007

This recipe was excellent and very easy to cook> My husband said it was restaurant quaility & had great flavor. I marinated the chicken overnight and we put honey in it & it was even better! Even my picky 4-year-old loved it & asked for seconds. Thanks for a great recipe - I'm definitely making this again.

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6 users found this review helpful

Reviewer:

JenJen777

Reviewed: Oct. 24, 2010

My husband hates sesame seeds, so that was the only ingredient I left out. I wasn't sure what "rice wine" was and couldn't find it in the store. I googled it and figured it was some kind of Sake. The store I was at only had one kind of Sake in the wine section and thats what I went with. I used low sodium soy sauce. I ened up having to add a little more rice wine and soy at the end to add a little more "sauce" to the dish. I served with brown rice and beef dumplings (from this site) and everyone including my kids loved it.

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8 users found this review helpful