I had to make some changes: I used boneless skinless chicken breast,minced the garlic,added some corn starch and I didn't really measure anything. I did take somebody's note on using a pan just big enough to hold the chicken. The chicken cooked more than 45 minutes and was tender as could be. When I took it out, the 'sauce' was all cooked away so I just whipped up some more real quick. Oh yeah, I also pounded and floured the chicken with some spices also. Next time I will incorporate some sauted onions. Thanks:o)
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I had to make some changes: I used boneless skinless chicken breast,minced the garlic,added...