The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 7, 2009
Very good! My only suggestion, if you like extra sauce and want to double the recipe I wouldn't double the hot sauce. I love spice, but it was a little too much.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2009
Boyfriend picked 4 stars, I'll go with 4.5. Wasn't bad, I'll certainly make it again and I agree with doubling the sauce, you really need to.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2009
I made this yesterday and my whole family LOVED it. It is very rare everyone likes the same thing. It tastes just like authentic Chinese chicken. I only put in one Tbls. hot sauce. I didn't think my kids would like it so spicy. I opted to use an immersion blender to mix the ingredients together and then marinated the chicken for a few hours. Then I put the it all into an 8X8 Pyrex oven dish and baked for 45 minutes. Also, I made sure to pound out the chicken beforehand so it would be tender. Tastes great with plain rice and broccoli. Definitely a keeper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 2, 2009
Fabulous! The title of this recipe says it all!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
This was really easy and good. I steamed the broccoli seperately and added it to the end. I also coated the chicken with flour prior to cooking and added 1/2 cup of chicken broth to the sauce when cooking. Overall very good. Would definitely make again!
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Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
I made this dish because I had all the ingredients in the pantry. We all enjoyed it. I used low sodium soy sauce and only 1 tsp. hot sauce since my 1 year old was eating with us. Served with roasted broccoli and brown rice. Fast, easy, and tasty...a working mother's dream come true!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 29, 2009
Followed advice from others: dredged chicken in flour, doubled the sauce ingredients, and added frozen broccoli for the last 5-7 minutes. Sauce was thick enough; easy recipe with interesting flavours and it would have been fantastic if I hadn't doubled the hot sauce. My husband loved it but it was so hot that I couldn't eat it. I had to add a lot of sour cream to my serving! Will make it again with less hot sauce next time.
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Cooking Level: Expert

Living In: Voluntown, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 29, 2009
This recipe was so great! Only thing I did different was that I used Olive oil instead of Vegetable oil. The chicken still came out perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 28, 2009
Very tasty! I doubled it without any problems. I did lightly flour my chicken.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 28, 2009
Excellent! BF said this chicken was "off the hook". I did not have fresh ginger so had to use dried. Used thighs instead of breast. I also dredged the chicken in flour first. The sauce thickened up perfect. Will be making again.
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Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 28, 2009
Very tasty, easy to make. I used 1/2 the hot sauce cuz I'm a wimp:) I did double the sauce , had to thicken it w/cornstarch, & it was perfect! Served over white rice & had spring rolls from our fav take-out.
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 27, 2009
We only use a spash of hot sauce. We love this at our house!!!!
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Cooking Level: Expert

Living In: Columbus, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 25, 2009
My friend and I made this and of course couldn't quite force ourselves to go by the recipe, we doubled the sauce but cut back the soy sauce and used more honey. We also floured the chicken strips and added fresh steamed broccoli and a can of water-chestnuts. It was FANTASTIC!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 25, 2009
WENT BY RECIPE- DOUBLED SAUCE- NOT STICKY- I DID THICKEN WITH CORNSTARCH- AFTER TASTTING - I ADDED X-TRA GARLIC AND HOT SAUCE AND BROWN SUGAR- MIGHT CUT BACK ON SAUCE- A LITTLE OVERWHELMING- MY 10 YEAR OLD SON WENT GAA GAA- HE GIVES IT "75 STARS"- SERVED OVER RICE- MIGHT ADD VEGGIES NEXT TIME!! THANXX
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Cooking Level: Expert

Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 22, 2009
My family loved this. I used a specialty hot sauce (not the stuff from the grocery store - it doesn't have enough heat/flavor for us); also made this with boneless pork loin and it turned out really tasty as well. We'll definitely be making this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 22, 2009
Maybe I am just overly critical but this reminded me of something I'd get a the local Chinese take-out place. No heat, little sweet, not sticky, more salty from soy sauce (and I use low sodium version). Not sure I'd make again, why spend the time when I can get quicker as take-out. Could make a good base for a sauce...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: Oct. 21, 2009
This was good, I will make it again. Very spicy and it sneaks up on you at the end of the meal. I doubled the sauce and added broccolli.
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Cooking Level: Intermediate

Living In: Orefield, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 18, 2009
This was very good. It did not turn out as sweet as I thought (which might be good) even though I added another TB of honey and a bit more brown sugar, but nobody complained. Also dredged the chicken in flour, and kept chicken stock on hand just in case the sauce needed thinning. It did and I used less than half a cup of stock overall to keep the dish saucy, enough to still coat the chicken but also enough to drizzle over the rice. Served over basmati rice. Will make again!
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Cooking Level: Expert

Home Town: Rochester, New York, USA
Living In: Webster, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 14, 2009
The family really enjoyed this one... said it was a new take on orange chicken. I had no problem getting the sauce to thicken, although, I did take others advise and lightly coated the chicken in flour. I also doubled the use of oil. and added a drop of sesame oil to the sauce mix. I thought it was just hot enough, used tabasco sauce. But I did think it was a little too gingery for my taste. But very good! Served with white rice and broccoli.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 13, 2009
I am new to all recipes, and this is my first review. I dislike how people make a ton of changes to a recipe and then review and try to make it their own so I wanted to stick close to it. Very good. I did flour the chicken but I think it would have been just fine without doing so and less of a mess. I also doubled the sauce. DOUBLE the sauce its awesome! Unfortunately a lot of people said it was too hot so I only used half of what it called for (Definitely use roosters). To anyone who is nervous of it being too hot..use half and then taste to see if you want more. I used 2/3 what it called for and it was perfect for us. I added a package of frozen oriental veggies for the last 5 mins and served with white rice. Very good and will make again.. the sauce is great next time im using shrimp!
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