Reviewed: Dec. 13, 2007

Sweet...yes. Spicy...yes. Sticky...no Very good flavor but I had the same problem other reviewers mentioned about the sauce not thickening up. I will make it again with the following changes: 1. Dredging the chicken strips in flour before sauteing, which will help them brown better and help thicken the sauce. 2. Saute on med.-high heat instead of medium. The heat called for in the recipe is not enough to sear the chicken. 3. Simmer the sauce while I am preparing the chicken, then add to the chicken as called for. Because, it took much longer than 8-10 minutes to reduce the sauce, and the chicken dried out. I should add my husband loved this recipe. The flavors are good. Thanks.

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Reviewer:

rebecca

Reviewed: Oct. 6, 2008

A-MA-ZING...simply amazing! I followed the advice of other reviewers and dredged the chicken in flour first. Then I sauteed an onion and some peppers and set aside. Next was to quickly sear/brown bite-sized pieces of chicken (you want that crunchy coating) and added the sauce and cooked veggies to simmer. For the hot sauce you MUST use Sriracha Hot Chili Sauce (Rooster Sauce). It MAKES the dish. My chicken was sticky, sweet and spicy just the way it was supposed to be. What an amazing flavor profile. I'm thrilled with this recipe!

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Reviewer:

MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

Reviewed: Jan. 24, 2008

AWESOME AWESOME chicken. Used ground ginger and 1 tbs. of hot sauce but could hardly taste it. If you like spicey, use both. My came out VERY sticky! Here's what I did: cut up chicken into small chuncks, put in bag with flour and shake until lightly coated. Put in frying pan at #8 of 10...very hot, until started to really brown. Took several minutes. Then I added the sauce, tossed, dropped to #3 and put lid on until rice was done, probably 15 minutes. Continue to use the same pan even though the chicken sticks and burns on the botton!!!! All that stuff makes it sticky! Will make again and again!

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Reviewer:

CHRISNOLAND

Reviewed: Jul. 28, 2010

I followed the recipe pretty much exactly. I did notice that when I poured the sauce over the chicken, it seemed to be taking way too long to reduce. I was also afraid of over-cooking the chicken, so I took it out of the pan. When the sauce reduced to a thick molasses constistancy, I put the chicken back in to coat it. I think the juices of the chicken were keeping the sauce from reducing properly and I wanted the chicken juice in the chicken, not the sauce. This came out good and we enjoyed it, but the chicken was a trifle dry. Next time I'll remove the chicken as soon as it's browned, reduce the sauce and then add the chicken back. Thanks for the recipe!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 28, 2008

Really delicious, tastes like something from a local restaurant that we really like. I did make several modifications though. I lightly floured the chicken and then seared it in a pan sprayed with Pam on medium high, and sprayed the chicken while cooking instead of using oil. Turned down to low after chicken was browned before adding the sauce. I used 3 Tbps of soy sauce, an extra tablespoon of brown sugar because we like our meat sweet, and used squeeze tubes of garlic and ginger which gave the sauce a thicker consistancy and made it super easy to cook & thicken, it was finished in minutes! Also, I added a chopped sauteed vidalia onion, so good with the sauce! Served over rice.

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Reviewer:

Kieria

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Niceville, Florida, USA

Reviewed: Jan. 27, 2008

Delicious, easy, and quick dinner. In addition to suggestions from other reviewers, I use low-sodium soy sauce and lots of vegetables. I also like to top the final dish with chopped toasted cashews.

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Reviewer:

MissyMoo

Reviewed: Nov. 23, 2007

With a few tweaks this could be a staple in the dinner rotation. I had to use powdered ginger because when unpacking the groceries they had forgotten to pack the fresh ginger...and how many times has THAT happened? A lot! I also doubled the sauce amount and it turned out to be too much/too intense.

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Reviewer:

LOHREWOK

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

Reviewed: Jan. 27, 2008

It was neither sweet nor sticky, but had an overwhelming soysauce flavor. Won't make again.

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Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: Dec. 23, 2007

This was really quick, easy and good! I did cut the hot sauce down to 1 tbsp and that was plenty spicy for us. I also floured the chicken strips before putting in oil and that gave the chicken a good texture and helped thicken the sauce.

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Reviewer:

Melody

Cooking Level: Intermediate

Reviewed: Feb. 10, 2011

I love the flavor of this!! Original recipe is great as is, I think! I have tried this on the fry pan with chicken breast or thighs and I have also baked it in the oven... Either way, the smell is intoxicating and I can't wait to it it! MMM MMM!

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