I made this tonight for dinner and it was so delicious that I had to come here right away and write a review!
Previously I had a go-to recipe of balsamic glazed chicken that was somewhat similar to this recipe, but this one definitely trumps my old one! Sorry, balsamic glazed chicken, you are being replaced!
Everyone in my family loved it. I didn't have cornstarch at home, therefore I thickened the sauce by first making a roux. It worked great and didn't alter the taste at all.
I used large skinless boneless chicken breasts in place of the thighs, because I enjoy that cut of meat better.
The only other very small alteration that I made was to the ginger. No one in my family likes ginger, therefore I substituted a small amount of ground cloves and nutmeg instead. Ohhh, it was yummy! I highly recommend trying this to anyone who is not a ginger lover. Simply add SMALL pinches of each spice, until you have reached your desired taste. Remember, you can always add more, but you can't take it back if it is too much!
This recipe is truly superb and much easier to make than my old one (which required you to stand at the stove constantly stirring). I threw the breasts into a casserole dish, topped with the sauce on both sides, and let it bake. I only had to open the oven a few times to turn the meat.
I served it with white rice and a broccoli/cauliflower mix. Thank you Ms. Collins for this wonderful recipe which will be going into my favorite recipe box to be used over and over again!
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I made this tonight for dinner and it was so delicious that I had to come here right away and...