Yummm... my family loved it! The only ingredient I left out was the whiskey because we didn't have any, but even without it I liked the flavor. Sort of sweet and savory! This is actually the closest I have come to the sesame chicken recipe at our local restaurant. I cut up the meat into thin strips cooked them in canola oil because I didn't have olive oil. Added the sauce a few mintues after the chicken. I also used about a teaspoon of cornstarch. Served it with Chinese Mie noodles and sugar snap peas!! Next time I'm going to use the whiskey and add more cornstarch because I like the sauce to really stick to the chicken.

very good and easy put corn starch in the sauce. half cooked the chicken on the stove. then baked the rest of it in the oven with the sauce.

This turned out well although I changed the baking method. I cooked my chicken on a griddle in some EVOO just to get it browned up and then transferred to a 13x9 pan. I stirred about 2 Tbsp. cornstarch into the sauce mixture and poured this over the chicken and baked it at 350 until the chicken was cooked through, about 30 minutes. The sauce thickened up nicely in the oven. You can definitely pick up the whiskey flavor a bit but it was not too overpowering even for the kids. served with mashed potatoes and peas.

Fantastic. Just like bourbon chicken from the mall.

I agree with many other posters...this recipe has great potential. I did add onion and chopped pineapple along with minced garlic to the chicken as it cooked. I didn't have any bourbon whiskey so I used an Irish whiskey. After simmering for 20 minutes I also had to add cornstarch to thicken the sauce. This will definitely be made again and will experiment more with it.

We took suggestions of other reviewers & added 2 cloves crushed garlic, 1tsp. fresh ground ginger & a shake(or 2)of LA Gold (hot sauce). We also sautéed 1 sliced onion along w/ the chicken pieces. All of the above, we highly recommend. We steamed fresh carrots, broccoli & mushrooms & added to the sauce. I think this was a mistake as it watered down the flavor of the sauce. Next time, we’d serve over basmati rice (again), add the steamed vegetables & THEN the chicken w/ sauce mixture.

We thought this dish was fabulous. Added a few more seasonings including ginger and added broccoli to the chicken. Served it over orzo pasta. Thanks so much Jamie!

Although I changed some of the ingredients, I still gave it a 5 b/c my husband was whooping and raving about how good it was. I've spent hours on some recipes and have never gotten this reaction. Here's my variation (only because I didn't have some of the ingredients): Used thighs vs. breasts b/c they absorb flavor better and I'm not particularly fond of breast. Used soy sauce substitution (didn’t have soy sauce – recipe below). ¼ cup honey vs. pineapple juice (didn’t have on hand). Tennessee Whiskey – would use 2 Tbs next time or cook a little longer to burn off alcohol. 2 Tbs brown sugar, maybe a tad more. * Seasoned chicken with salt and sautéed, adding a small sliced onion halfway through and cooking until chicken was no longer pink and onion soft. * Added a chopped carrot and sauce mixture and brought it to a boil. Turned off heat and let it sit for 30 min (almost like a marinade) because I was waiting for hubby to get home. *Cooked for 15 minutes and added cornstarch to thicken. Served over mashed potatoes - loved it! and better yet, hubby loved it SOY SAUCE SUBSTITUTE 1 1/2 c. boiling water 4 tbsp. low sodium beef bouillon Pinch pepper 1 tbsp. dark molasses 4 tbsp. cider vinegar 1 tsp. sesame seed oil Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce

i must say that i wasn't sure what to expect from this dish. It was interesting to try, but i probabaly will not try this recipe again. I found it a little on the bland side. i was hoping for a little more spark in the dish ( because of the whiskey). I feel that there is something missing in the dish, and i cannot figure what it is. i beleive that this could be a a very good dish ( if i could figure out what the ingrediant is)

We really enjoyed this as did our friends - there were NO leftovers. I doubled the recipe, went with extra garlic powder and added 2 T cornstarch to thicken the sauce, served over rice. Thought that it smelled great while cooking. Thank you for sharing!

I'm sorry, but I truly did not like this dish. I would suggest that if you are not a fan of bourbon, you stay away. I am so-so about bourbon, but cooking it really brings out the pungent smell, which I couldn't handle. Other than that, I liked it, but the bourbon was so overpowering....

really didn't care for this. I used crushed pinapple and southern comfort. It seemed to be a bit bland still, even with the changes, as suggested from others. I don't think I will try this again.

I would recommend this to anyone, but I did "cheat" a little - my chicken breasts were frozen, so I dumped a tablespoon each of water, honey, and single malt scotch on them, crushed some small garlic cloves, and let them "marinate" in the refrigerator for a bit. I also used Johnny Walker (scotch) instead of bourbon, because that's what we had in the house. When I sauteed the chicken, I added the garlic that was in the marinade. And an extra tablespoon of brown sugar, and about 1/8 tsp cornstarch. It needs at least 15 minutes to simmer, I think. I thought this was fabulous served over yellow rice.

I've made this twice now. The first time I cooked it exactly as stated served over rice and it was so-so (3 stars) but my husband liked it so I gave it a second chance. The second time it was definitely 5 stars. I added 1 extra tbs of whisky and another of sugar and 1 heaped tablespoon of very finely chopped red chili. In the morning I mixed up the sauce ingredients, pierced the chicken all over with a fork and then marinated it until it was time to cook it. I scraped off the marinade and cooked it as given in the recipe and it was much nicer. We served it the second time with green salad, couscous and a dollop of sour cream on top and it was totally stunning.

Smells awful when it's cooking; the bourbon will make you gag, but when it comes off the stove it's delicious. I added a little bit more brown sugar than the recipes asked for to make it a little bit more carmelizzed.