I've made this recipe several times and have loved it each time. The first time, I put it over jasmine rice. The last two times I followed other's suggestions and dredged the chicken in flour before putting in the pan. I doubled the sauce part of the recipe but will half the does siracha as it was very spicy, but good. I took about half of the sauce before cooking and added some hot and sweet mustard and some sesame oil, salt and pepper and a little vinegar to make a vinaigrette. We served the chicken on salad with mandarin oranges, honey almonds, water chestnuts and topped with the dressing. It was fantastic!!!
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I've made this recipe several times and have loved it each time. The first time, I put it over...