Reviewed: Jun. 8, 2010

Very tasty, easy to make, and economical.

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Reviewer:

Reviewed: May 26, 2010

I used already cooked chicken pieces, I added the soy sauce, apricot pineapple marmalade, and chicken broth. I heated these and then added the chicken that had been refrigerated and cooked for about 5 minutes, then added 3 tbs cornstarch and 3 tbs water, and heated to bubbling for maybe 10 minutes. It was not as saucy as expected, but over rice it was perfect!

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Reviewer:

sundropkisses

Cooking Level: Beginning

Living In: Aiea, Hawaii, USA

Reviewed: Feb. 5, 2010

Maybe try flour as thickener instead of cornstarch -the cornstarch started clumping and made the otherwise yummy sauce gross...

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Reviewer:

AileenParker

Cooking Level: Beginning

Home Town: Bronxville, New York, USA

Living In: Forest Hills, New York, USA

Reviewed: Jan. 11, 2010

Good base recipe. I agree that this needed more sauce. VARIATIONS: -Use 1 pkg of chicken tenders (1 lb) -Use 1 jar of preserves (I used Polaner as it does not contain High Fructose Corn syrup) ADDING VEGGIES: In a separate pan, I sauteed a combination of : -One bag of fresh stir fry veggies from the produce section -A can of pineapple chunks -A tablespoon of soy sauce SPICE IT UP: Dusted adult dishes with red cayenne pepper SERVE WITH: jasmine rice

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Reviewer:

VICKI0205

Cooking Level: Expert

Reviewed: Dec. 7, 2009

Very good. Sweet flavor with a bit of an Oriental kick.

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Reviewer:

ceej

Cooking Level: Beginning

Reviewed: Oct. 30, 2009

This recipe needed something....it was sweet and bland at the same time if that's possible.

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4 users found this review helpful

Reviewer:

Amy P.

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

Reviewed: Oct. 20, 2009

I made this for dinner for me and my boyfriend one night and we loved it! I did cube the chicken and followed some of the suggestions of other reviewers. I marinated the chicken in soy sauce and chicken broth for about an hour and a half before cooking. Also added a bit of lemon juice, cayenne pepper and onion powder. I used 1 cup of apricot preserves instead of 3/4 for a little more flavor. Skipped adding more soy sauce while making the sauce. Served over white rice with steamed asparagus. Will definitely make again!

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Reviewer:

DomesticDiva

Cooking Level: Beginning

Home Town: Meadville, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 28, 2009

This recipe was OK, but could be great with a few modifications. First, I cut the chicken into bite sized pieces. Also, I added red pepper flakes to add a bit of spice. Also, next time I will use more apricot preserves and double the sauce because there wasn't too much left after the chicken finished cooking, and it is nice to have some when serving with rice.

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Reviewer:

Cara

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Jul. 6, 2009

I thought mine came out a little bland so next time I will be adding more apricot and making the sauce thicker.

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Reviewer:

Robin Kinnelly

Cooking Level: Beginning

Home Town: Canton, Michigan, USA

Living In: Fort Wainwright, Alaska, USA

Reviewed: Apr. 7, 2009

This was very easy with few ingredients, and I thought it was excellent! Wish I had made some rice to go with it- but I will definitely make this again!

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