Sauce is ok in flavor, but pretty thin. I used cornstarch to thicken it, and also added some broccoli, red pepper, red onion and garlic to the recipe.

Sauce never thickened up, it smelled bad when cooking and was barely edible even when served with rice as someone else suggested would improve the taste.

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