YUM. I have used the sauce on steak as well as chicken thighs and oh so good. I've also subbed truvia for sugar and it was just as good, better for you too. To make with chicken thighs, I didn't baste that often, I just turned them over partway through... laziness. Also, I read reviews that advised doubling the recipe. But that was unnecessary for me. In my baking dish (foil lined of course) I ended up with so much extra sauce, and that's with the chicken pretty heavily coated. I also halved the recipe once to use on 2 smallish steaks - half for marinade and half for basting. Marinating wasn't really that effective, probably I didn't tenderize the meat enough... I am not so good with steak... but on chicken I will definitely make this over and over. Cheap and good to impress people with. Great with rice and pretty much any vegetables.

Reviewed On: May 19, 2012

I had a can of chicken and didn't know what to do with it. We don't really like canned chicken in most things. But this did turn out really good. I admit I added a couple of extra cans of what I had - an extra can of diced tomatoes w/chiles, a can of cream of chicken soup - and I didn't drain the tomatoes because I typically only have buillon on hand, not canned broth, so I always have to add water to these recipes. ANYWAY. It was really surprisingly good. Spicier than I thought thanks to the tomatoes with chiles. I will make this again but I think the recipe doesn't provide enough liquid as written. Oh also I made this in a small slow cooker, just leaving it on for a few hours to let everything blend without having to worry about stirring. So it's really good if you have little time to prepare.

Reviewed On: May 19, 2012

For my first udon noodle recipe this was pretty tasty. I increased the number of noodles by a few ounces because that was the package size they had. The sauce turned out very good. However, the red bell pepper should probably just be chopped; I told my helping fiance 'thinly sliced' and though they were thin, the resulting pieces were a little awkward to eat with noodles. I didn't have fresh cilantro so I had to use dried. Also, I used chunky PB instead of add peanuts, but if you already have some peanuts on hand they'd probably make for better texture variety. I will make this again but probably not for a while. I used 3 chicken breasts (shredded) instead of a rotisserie but still ended up with so much leftover. Next time I will try to stick more closely to the 9oz of noodles.

Reviewed On: May 19, 2012