So very tasty! I've made the recipe to the T, as well with a few modifications and it always turns out fantastic. To ensure the sauce comes out nice and thick in a timely fashion, I drain the liquid from cooking chicken in the pan before I add the 1/3 c sauce. Then I whisk some cornstarch into the remaining sauce. The salt in the various sauces can add up so I use low sodium soy sauce. When I've not had fish sauce I've used Pad Thai sauce. When the chicken is done cooking, I've put it on a cookie sheet and let it sit under the boiler for a few minutes, which further caramelizes it & gives a little bit of a crispier texture. I usually serve with Basmatti rice.
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So very tasty! I've made the recipe to the T, as well with a few modifications and it always...