I really enjoyed this recipe. The Chardoney that I used really gave the chicken flavor! Next time I'd used large boneless chicken breasts instead of the tenders I had at home. Like others, I decided to throw in the tomato sauce instead of the cream. It tasted great!

Reviewed On: Jul. 22, 2010

Insanely delicious! I was really surprised how well this came out! I used sunflower oil instead of butter for less calories. I followed everything else, but instead of frying the rice on a pan before hand, I used use some already cooked left over white rice. Came out great! My whole family loves it!

Reviewed On: Jul. 22, 2010

Very nice light taste. Also very easy to cook. I've already made this twice this past week. Like everyone else I did some subsitutions. The first time I made it w/o onions, it didn't make a big impact on taste. Like the rest I was unable to find Gochujang paste and went with Thai sweet chili. Since the chili is already sweet, I also omitted the suger and lemon peper. I made it using Golden Delicious Apples which i found to be perfect for the taste. I put too much peper and wine in the first try and it was very sauce and peper heavy. The second time I lightened up on the wine and the blance was perfect. I perfer to cut the chicken into larger chunks. The second time i did them too small and it began to shred into pieces as i cooked it. I used a simple white Chardoney, tastes good!

Reviewed On: Jul. 21, 2010