This dish was good over white rice. As I did not have time to marinade, I cooked it on low heat for 20 minutes. I adjusted the soy sauce to 3/4 cups, but it was still on the salty side. I would probably either add a bit more water or make it 1/2 cups soy sauce next time. Perhaps I should try following the recipe exactly the next time but I would be afraid to pour over all of the marinade into the pan when cooking the chicken. I would probably cook the marinade sauce separately and have it in a serving cup with a spoon so individuals can adjust accordingly next time. To give it more of a Thai taste, I might sprinkle on top some fresh chopped cilantro (coriander).
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This dish was good over white rice. As I did not have time to marinade, I cooked it on low...