Slightly Modified...I followed ZAKKIE's recommendation & added generous tsp. of ginger, 2 tsp. of garlic powder and also added 1/4 c. water mixed with 3/4 Tbsp. corn starch to slightly thicken, adding a little more sugar, a little more ginger etc. AND about 8-10 drops of Louisiana hot sauce to fine tune taste and this was de-li-cious! I saved about a 1/4 of the mixture rather than using all in marinade (marinade 30 mins.) and let the remainder continue warming gently on the stove once I started cooking the chicken - which by the way I didn't skewer, just cut thinly sliced skinless chicken breasts into 3 or 4 inch long strips - also added long strips of red bell pepper for additional taste - I boiled broccoli for about 5 mins. until slightly tender then drained water and added at very end to chicken/pepper mixture with a tad of additional sauce - not too much, don't want it swimming, just flavoured (which was already warming on the side) & let flavors blend about another 5 mins.,(do not cover so not to steam/overcook broccoli) served on rice (which I made with chicken broth instead of water) and poured teeny bit of remainder of sauce on top of all to individual preference! YUM YUM enjoy:)
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Slightly Modified...I followed ZAKKIE's recommendation & added generous tsp. of ginger, 2 tsp....